
COACNELLfA VALLEV 
RIVERSIDE COUNTY • CALIFORNIA 




I 

I 



DATE 
COOK BOOK 



INTERNATIONAL FESTIVAL OF DATES. 
SOUVENIR EDITION 



Compiled by 
MAY SOWLES METZLER 



To 

The Women of Coachella Valley, 

my friends and neighbors, 

whose encouragement and assistance in the giving of 

recipes have helped to make this manual 

of date cookery a success, 

this book is dedicated 






Copyright 
1919, 1921 



C1A629575 



NOV i4i92! 



A^v-o I 



PREFACE 



It is fitting that a Date cook book should originate in 
Coachella Valley, the American home of the Date. 

I feel that the time is not far distant when Dates will 
be used universally, both in the fresh state and in the 
various modes of cookery. By the use of Dates the con- 
sumption of sugar is lessened, as will be seen by the 
facts that in the following recipes a number need no 
sugar, and others require a smaller amount than as if 
Dates were not used. However, although the compila- 
tion contains many of the so-called "Fancy dishes," a 
still larger number of simple and wholesome rules can 
be found in its pages. 

Dates are a product which lend themselves to per- 
haps a greater variety of uses than any other one article 
of food; and, consequently, I trust a book devoted ex- 
clusively to Dates will find favor with all those who 
desire a more extended acquaintance with this most 
delicious fruit. 

It is a pleasure to record obligations to Dr. J. H. 
Kellogg of Battle Creek Sanitarium, from whom I re- 
ceived some of the ideas, used in the article on the "Food 
Value of Dates." I am also indebted to Mr. Paul B. 
Popenoe, who spent two years in the old world Date 
regions, for the recipes of Arabian cookery. M. S. M. 



The art to cook can reach a high degree, 

It greatly aids in hospitality; 

The home is blessed where wholesome food is served; 

Where families feast, and guest plates are reserved; 

Where skill is shown in combinations rare, 

And health results from food prepared with care; 

Where pleasure flows as water runs in streams, 

And happiness from all the faces beams; 

But added joy is felt within these gates, 

'Tis when the hostess serves the luscious Dates. 

— May S. Metzler. 



FOOD VALUE OF DATES 



It is only within recent years that Dates have been grown 
in the United States. Heretofore the only ones obtainable 
were imported from the countries along the North African 
coast, and from Persia and Algeria. Now that they are grown 
commercially in Coachella Valley, California, and packed 
under cleanly American conditions, there no doubt will be a 
great future for the industry, which, although now in its 
infancy, is well past the experimental stage. 

Dates are rich in health producing food. In proof of this 
assertion we have only to call attention to the people of 
Messopotamia, who subsist on nothing but Dates and nuts, 
and live to a healthy, ripe old age, many of them attaining 
one hundred and twenty-five years. 

The American people are large consumers of sweets, and 
are suffering from an excessive use of cane sugar, which is 
irritating and difficult to digest. Where too free use is made 
of cane sugar, one is certain to suffer from a deficiency of 
lime, iron and vitamines, and, as a result, is likely to be 
anemic, to feel muscular weakness, and unhealthy state of 
the bones and decay of the teeth. Therefore, it is desirable 
that the consumption of cane sugar be lessened, and that we 
substitute Dates, which contain invert sugar; that is, sugar 
which does not have to be digested, and is ready for immedi- 
ate utilization by the body. Sugar is the fuel of the body, and 
this fact gives to Dates an additional advantage, because 



their invert sugar can be the fuel of the body without the 
process of digestion. 

The Date is more than a substitute for sugar; it is a whole 
food. It contains other important food elements beside 
sugar; protein for tissue building, iron for the blood, lime for 
the bones and vitamine, an important food constituent 
necessary for nutrition and to stimulate development in the 
young. One pound of Dates has a caloric value of 1 275. Its 
caloric content is one and two-thirds that of sirloin steak 
and nearly five times that of potatoes. It is rich in health- 
fulness and energy producing power and should be freely 
eaten by both old and young. 




BISCUITS, MUFFINS, ROLLS, OEMS, ETC. 



"Would you know how first he met her? 
She was cutting bread and butter." 

—Goethe. 



BRAN BREAD 

1 cup white flour % cup shortening, melted 

1 cup wholewheat flour 1 egg well beaten 

iy 2 cups bran \y 2 cups milk 

% cup molasses mix with y 2 6 teaspoons baking powder 

teaspoon soda 1 large cup Dates with seeds 
1 teaspoon salt removed 

Mix all together, put in small bread pan and bake about 
1V& hours. 

CORN BREAD (no sugar) 

1 cup cornmeal y 2 teaspoon salt 

1 cup white flour Scant cup milk 
4 teaspoons baking powder 2 eggs 

y 2 cup chopped Dates % cup shortening 

Mix and sift dry ingredients. Add milk slowly, egg well 
beaten, and butter. Lastly add Dates, and bake in a greased 
shallow pan in a quick oven. 

DATE BREAD 

2 cups chopped Dates 2 cups milk 

4 cups flour 1 teaspoon salt 

1 egg 4 teaspoons baking powder 

y 2 cup sugar 

One cup means % pint. Cup, tablespoon and teaspoon all 
mean level measurements. 



10 I ATE COOK BOOK 

Sift dry ingredients, add egg well beaten, Dates and milk. 
Mix well together, let stand twenty-five or thirty minutes and 
bake in a moderate oven for forty-five minutes. 

DATE BREAD (with Yeast) 

1 cup warm left over cereal 2 tablespoons shortening 
3 tablespoons brown sugar % cake yeast or a small 

A little salt amount liquid yeast 

Flour *4 cup warm water 

Mix cereal, sugar, salt and shortening, add yeast cake dis- 
solved in the warm water, and flour to knead. Let rise over 
night. In the morning when kneading, work in y 2 cup of 
English walnut meats and y 2 cup of Dates both cut in small 
pieces. Shape in a loaf, let rise, and bake in a moderate oven 
This bread is very good for sandwiches. 

GRAHAM DATE GEMS (no sugar) 

y 2 cup shortening y 2 teaspoonful soda 

1 pound shredded Dates 1Y 2 cups Graham flour 

2 eggs Nutmeg to flavor 

1 cup sour milk 

Bake in gem pans. A wholesome brown bread. 

STEAMED BR0WJNT BREAD 

2 cups yellow corn meal IY2 pints warm water or 
1 cup rye or Graham flour milk 

1 teaspoonful salt 1 cup raisins 

1 teaspoonful soda 1 cup Dates, chopped 

1 cup very dark molasses 

Put in a greased mould and steam two or three hours, 
either on stove or in fireless cooker. 

STEAMED DATE BREAD 

Into a bowl put iy 2 cups 2 cups Dates which have 

cornmeal been steamed and rubbed 

1 cup rye meal through a sieve 

% cup flour 1 teaspoon salt 

1 teaspoonful baking powder 1 teaspoon soda 

1 cup each milk and water V 2 cup syrup 



DATE COOK BOOK 11 



Pour into a large well greased mould, cover and steam 
5 hours. May be cooked in a fireless cooker, or if steamed 
in smaller moulds, will not require as long a steaming. 

WHITE DATE LOAF (No Sugar) 

3 cups flour 1 teaspoonful salt 

3 cups chopped Dates 3 teaspoons baking powder 

1 cup chopped nuts 3 tablespoons shortening 

2 cups milk 

Mix well, put in a bread pan and bake 1 hour. 

BISCUITS 

Put 2 cups flour in a pan, and work into it *4 cup short- 
ening, 1 teaspoonful salt, 5 teaspoonfulg baking powder, and 
% cup cut Dates. Wet with 1 cup rich sweet milk, and if 
more flour is needed, add until just stiff enough to handle. 
Roll to the usual thickness, and bake in a quick oven. 

BUNS 

1 cup scalded milk % teaspoon salt 

Vs cup butter % cup Dates stoned and cut 

i/4 cup sugar in pieces 

1 yeast cake dissolved in % 1 teaspoon lemon extract 
cup lukewarm water Flour 

Add Y2 cup sugar and salt to milk; when lukewarm add 

dissolved yeast cake and 1% cups flour; cover, and let rise 

until light; add butter, remaining sugar, dates, lemon and 

flour to make a dough; let rise, shape like biscuits, let rise 

again and bake. If wanted glazed, brush over with beaten 

egg before baking. 

DATE BEAN MUFFINS 

2 cups bran 3 tablespoons molasses 

1 cup flour 1% to 1% cups sour milk 

1 teaspoon soda 1 cup chopped Dates 

^4 cup butter 1 teaspoonful salt 

Mix dry ingredients, rub in the butter with the tips of 
fingers, add molasses and sour milk and the chopped Dates 



12 DATE COOK BOOK 

first rolled in flour. Put into hot muffin tins, and bake in 
hot oven. 1 unbeaten egg stirred in thoroughly at the last 
improves it greatly. Sweet milk may be used, with 3 tea- 
spoons baking powder, instead of sour milk. 

DATE MUFFINS (No Sugar) 

% cup butter % cup of milk 

1 egg, well beaten 2 cups flour 

y 2 cut Dates cut into bits 4 teaspoons baking powder 

Add Dates last, and beat well. Put in well greased muffin 

pans, and bake twenty-five minutes. 

For Graham muffins use half Graham flour. 

DOUGHNUTS 

V 2 cup sugar % cup finely ground Dates 

x /4 cup butter 4 teaspoons baking powder 

2 eggs, beaten separately A dash of nutmeg 

*4 teaspoon salt Flour enough to roll 

1 cup milk 

Put together in the usual way, roll thin, cut in any shape 

desired and fry in deep fat. Drain on brown pap&r. 

FRITTERS 

1 cup flour V 2 cup finely ground Dates 

2 teaspoons baking powder y 2 cup milk 
1 tablespoon melted butter A little salt 
1 teaspoon lemon extract 1 egg 

Mix and sift dry ingredients. Beat egg f and add to it the 
milk; add the liquid to the dry ingredients; then add flavor- 
ing and Dates, mixing thoroughly through the dough. Drop 
by spoonfuls, fry in deep fat and drain. Serve with lemon 
sauce. 

FRUIT CORN MUFFINS 

iy 2 cups yellow cornmeal 2 eggs (1 may be used when 

y 2 cup white flour scarce) 

1 teaspoon salt 2 cups sour milk 

2 teaspoons baking powder 1 cup semi-dry Dates, cut 
1 teaspoons soda fine 

1 tablespoon shortening 



DATE COOK BOOK 13 

Pails must be well heated, and greased with 1 tablespoon 
shortening. Bake in muffin pans in a hot oven for twenty 
minutes. 

GRIDDLE CAKES 

Make griddle cake batter in the usual way, and bake in 
large round cakes on a well greased griddle. As each cake 
comes from the griddle, spread with butter, then with Date 
paste (made by putting soft Dates through a grinder). Pile 
from four to six cakes, one on top of another, slice pie 
shaped and serve hot. Nice either for breakfast or as a 
luncheon dish. 

WAFFLES 

IY2 cups thick sour milk About 2 cups flour (just 

V 2 cup sweet milk white flour may be used or 
3 tablespoons shortening, or it may be mixed with any 

thick sour cream other kind, such as Gra- 

% teaspoons soda ham) 

1 teaspoon salt 2 eggs beaten separately 

1 teaspoon baking powder 1 cup ground Dates 

Sift flour, salt and baking powder in a bowl, add milk in 

which soda has been dissolved, yolk of egg t shortening, Dates 

and egg whites. Cook in hot well greased waffle irons. 

Serve with butter and syrup. 

SOUTHERN WAFFLES 

IY2 cups corn meal mush y 2 teaspoon salt 

1% cups milk 2 eggs 

V± cup ground Dates 3 tablespoons shortening 

3 teaspoons baking powder 3 cups flour • 

Add milk to mush, then dry ingredients, mixed, yolks of 
eggs, shortening and whites of eggs beaten stiff. Cook in 
waffle irons. 



14 DATE COOK BOOK 



SCHKECKEN 

1 pound of bread dough, add 2 eggs, % cup butter and 
*4 cup sugar. Mix well and add flour to stiffen. Roll) thin, 
and spread with melted butter, cinnamon, chopped Dates, 
sugar and a little citron. Roll, cut and place in a baking 
pan. SLet rise till very light, then put a small piece of butter 
on each, and sprinkle with a little powdered sugar. Just 
before putting in the oven, pour a very little boiling water 
about the cakes. Bake in a moderate oven in a well greased 
pan. 



"One thing is always sure to please, 
Just give him puddings such as these." 



APPLE PUDDING 

Wash and soak y 2 pound dried apples (fresh ones may be 
used). Stone % pound of Dates and cut each one in thirds. 
Put fruit in saucepan with 1 tablespoon of butter, half a cup 
of brown sugar and 1 teaspoon ground cinnamon. Stew 
slowly till tender. Turn out to cool. Sift % pound of flour 
into a basin, cut into it 4 tablespoons butter, add 2 table- 
spoons sugar, 1 teaspoonful baking powder and iy 2 teaspoon- 
fuls ground cinnamon. Make into a stiff paste with the beat- 
en yolk of 1 egg and a little milk. Divide into one large and 
one small piece. (Roll out and line a pudding dish with large 
piece of dough, put in fruit and cover with small piece of 
dough. Bake in a moderate oven for three-quarters of an 
hour. Cool and cover with meringue. 

BREAD PUDDING (No Sugar) 

2 heaping cups stale or fresh 1 teaspoon vanilla 

bread, cut in dice 2 teaspoons baking powder 

1 heaping cup Dates (% lb.) y 2 cup blanched almonds, cut 
iy 2 cups thin cream (%pint) or not as you please 

1 egg t beaten 

Mix well, and cook in a double boiler forty minutes. 

DATE BREAD PUDDING 

Soak 1 cup of bread crumbs in 2 cups of milk for fifteen 
minutes. Stir in y 2 cup of sugar, 3 eggs, well beaten, % cup 

One cup means y 2 pint. Cup, tablespoon and teaspoon all 
mean level measurements. 



16 DATE COOK BOOK 

of chopped suet, a pinch of salt, y 2 teaspoonful each cin- 
namon and nutmeg, 1 cup chopped Dates. Grease a plain, 
tight topped pudding mould, pour in pudding and cook in a 
kettle of boiling water for three hours. Serve with hard 
sauce. 

BROWN BETTY (No Sugar) 
Grease a pudding dish, and put in it alternate layers of 
bread crumbs and tart apples and Dates mixed. Make 
enough layers to nearly fill dish, having bread crumbs for 
first and last layers. Pour hot water on to moisten, dot with 
bits of butter and bake. Serve with cream or a good pud- 
ding sauce. 

CARROT PUDDING 

1 cup grated raw potato 1 cup chopped Dates 

1 cup grated raw carrot 1% cups flour 

1 cup chopped suet y 2 eup sugar 

1 cup raisins 

1 teaspoon each of soda, salt and allspice; soda dissolved 
in 2 tablespoons milk 
Steam 3% hours and serve with "Brown Sauce." 

CHOCOLATE PUDDING 

1 cup bread crumbs boiled in 4 tablespoons melted choco- 

1 quart milk late 

x /4 cup sugar y 2 cup cu t Dates 

Yolks of 2 eggs *4 cup nuts 

Bake till set, then use well beaten whites with a littH 
sugar for frosting. Brown in oven. 

DATE PUDDING NO. 1 

y 2 pound of Dates % teaspoon soda 

3 tablespoons butter y 2 teaspoon salt 

y 2 cup of syrup y 2 teaspoon cl^«« 

y 2 cup sweet milk y 2 teaspoon nutmeg 

1% cups flour y 2 teaspoon to&pica 

Stone Dates, and cut in small pieces. Melt butter, add 

molasses and milk. Mix dry ingredients toother and sift. 



DATE COOKBOOK 17 



Add to liquid. Lastly stir in Dates. Turn in a buttered 
mould, and steam iy 2 hours. Serve with any good pudding 
sauce. 

DATE PUDDING NO. 2 

Mix 2 cups bread crumbs, 1 cup flour and iy 2 cups chop- 
ped suet, 2 cups Dates, cut in pieces, y 2 cup sugar, y 2 tea- 
spoon salt, 4 teaspoons baking powder. Mix well and add 2 
eggs beaten in % cup milk. Put into a well greased mould 
and steam three or more hours. More steaming makes it 
darker and better. Serve hot with cream or sweet sauce. 
Makes a good Christmas pudding, or to serve at any time in 
place of plum pudding. 

DATE SOUFFLE 

1 cup stoned Dates ground fine, y 2 cup powdered sugar, 
yolks of 3 eggs, beaten till light. Beat all together until 
very light, then fold in carefully the well beaten whites of 

3 eggs. Turn into a baking dish, buttered and dusted with 
powdered sugar, and bake in a hot oven until well puffed 
and brown. Serve immediately with cream. 

ECONOMICAL DATE PUDDING 

Soak about 2 cups stale bread in hot water for half an 
hour, then squeeze the water from it through a strainer. 
Mix with it y 2 pound stoned and cut Dates. Grease a pie 
pan and put the above mixture in it, shaping nicely to the 
pan. Now take 1 egg, beat well, add y 2 cup milk and 1 table- 
spoon sugar. Pour over the bread and Dates, and add a 
little grated nutmeg on top. Can be used hot or cold, with 
any preferred sauce. Bake till custard is set. 

OATMEAL BETTY 

2 cups cooked oatmeal y 2 cup syrup 

4 cups apples cut small y 2 cup Dates 
% teaspoon cinnamon % cup sugar 

Mix and bake for one-half hour. Serve with cream. 



18 DATE COOK BOOK 

QUICK GRAHAM PUDDING (no sugar) 

Boil 1 quart of water, add 1 teasponful salt and drop 
in slowly, stirring constantly enough Graham flour to make 
a moderately thick mush. Continue cooking and stirring 
occasionally for about half an hour. A few minutes before 
removing from the fire, add 1 cup stoned and cut-up Dates. 
Serve hot with cream. Easy to make and good. 

RICE AND DATES (no sugar) 

Wash well one cup of rice, and boil ten minutes in 
slightly salted water. Drain, turn into a double boiler, add 
one cup of milk and cook until the milk is absorbed. With 
a fork stir in lightly one cup of stoned Dates cut fine, let 
stand five minutes and serve hot with cream as a luncheon 
dessert. If liked sweeter, a syrup may be used as sauce. 

RICE PUDDING (without sugar or eggs) 

6 tablespoons of rice 1 teaspoon salt 

2 quarts milk and 2 table- 1 cup Dates, stoned and cut 
spoons thick sweet cream in small pieces 

Bake very slowly for three hours. Serve with cream. 
Makes a large pudding. 

ROLY-POLY APPLE AND DATE PUDDING (no sugar) 

Pare, core and slice cooking apples, and stone and halve 
a few Dates. Make a rich biscuit dough. Roll out not 
quite half an inch thick, lay the fruit on the paste, bring 
edges together, wrap in a pudding cloth, which has been 
well floured, tie up and plunge into boiling water, and boil 
two hours. Serve with sweet sauce. In tying bag, leave 
room to swell. This pudding may be steamed instead of 
boiled. 

RUBIDOU PUDDING 

2 eggs, well beaten 1 cup chopped nuts 

1 cup sugar 1 teaspoon baking powder 

1 cup chopped Dates Vz cup flour or 4 tablespoons 
A pinch of salt of cracker crumbs 



DATE COOK BOOK 19 

Steam in individual moulds for an hour, or bake as pre- 
ferred. Serve with either whipped cream or ice cream. An 
extra fine pudding. 

SAINT MARY'S DATE PUDDING 

1 cup Dates, ground 2 eggs beaten together 

y 2 cup chopped nuts (English 1 tablespoonful flour 
walnuts or almonds) 

Bake in a slow oven in a greased pudding dish. Serve 
either with a frosting on top or with whipped cream. 

SEYEN CUP PUDDING 

1 cup grated bread 1 egg 

1 cup sugar 1 cup flour 

1 cup milk 1 cup chopped suet 

1 cup currants or raisins 1 teaspoon cinnamon 

1 cup Dates y 2 teaspoon soda 

Mix all dry ingredients together, then add milk. Steam 
two hours. Serve with "Easily made pudding sauce." 

SIMPLE FRUIT PUDDING (no sugar) 

Beat yolks of two eggs with % cup sugar, until light; 
add 1 tablespoonful softened butter and % cup milk. Sift 
together 1 cup flour, a little salt and 2 teaspoonsfuls baking 
powder; stir this in, then fold in the well beaten whites, and 
1 cup cut Dates. Turn in individual cups and steam one 
hour. Serve with "Yellow Sauce" or "Chocolate Sauce." 

STEAMED CHOCOLATE PUDDING 

Beat the yolks of three eggs till lemon colored and thick. 
Add gradually y 2 cup sugar and continue the beating, add 
3 tablespoons sweet milk and 1 cupful of flour and beat 
until smooth. Add % cup chopped Dates, add the well beaten 
whites of those eggs and 2 teaspoonsful baking powder. 
Turn into greased cups, filling half full, and steam twenty 
minutes. Serve with a vanilla flavored pudding sauce. "One 
Egg Sauce" would be good with this pudding. 



20 DATE COOK BOOK 

STEAMED DATE PUDDING 

y 2 cup sugar 2 cups flour 

y 2 cup butter 4 teaspoons baking powder 

1 egg y 2 cup finely cut Dates 
Scant cup milk 

Mix Dates with a little flour before adding to dough. 

Steam 1 hour. Serve with either whipped cream or hard 

sauce. 

STEAMED GRAHAM PUDDING 

1 cup Dates % teaspoon salt 

1 cup sweet milk 2 teaspoons baking powder 

2 cups Graham flour 1 teaspoon each of cinnamon, 
1 egg cloves and nutmeg 

Mix well and steam 3 hours. Serve with "Date Sauce." 

STEAMED INDIAN PUDDING 

Put in a sifter y 2 cup Indian meal y 2 cup flour, 1 tea- 
spoon salt and 1 teaspoonful soda. Sift three times. Mix % 
cup suet, y 2 cup syrup, and add y 2 cup sour milk. Gradu- 
ally add dry ingredients to this mixture and beat well all 
together. Add 1 cup Dates, well floured. Butter mould and 
steam two hours or more, then place in the oven until dry 
outside. Serve with maple sugar and cream. 

YIDDISH DATE PUDDING 

1 pound Dates 1 envelope gelatine 

Juice of 1 orange y 2 cup of water 

1 cup whipping cream % cup sugar 

1 teaspoonful vanilla 1 cup boiled rice 

Soften gelatine in cold water, then dissolve over hot 
water. Chop Dates, cover with orange juice. Add rice, 
sugar, vanilla, then dissolved gelatine. Lastly fold in the 
whipped cream. Pour in a cold wet mould, and set in a 
cold place to harden. 



"Hunger is the best sauce.' 



BROATO SAUCE. 

1 cup sugar Butter the size of a small egg 

iy 2 cups water 2 tablespoons flour 

1 teaspoonful vanilla 

Put sugar and flour in a skillet, mix well and place over 
the fire to brown, stirring continually as it burns easily. 
When melted add the water, and let cook until smooth. 
Remove from stove and flavor. 

CHOCOLATE SAUCE 

1 pint of milk iy 2 tablespoons cornstarch 

2 squares chocolate 3 tablespoons hot water 
% cup powdered sugar 1 teaspoonful vanilla 

2 eggs 

Heat nearly all the milk, reserving a little to mix with 
cornstarch. Cook about five minutes, in a double boiler. 
Melt chocolate over hot water, add 4 tablespoonfuls sugar 
and the hot water, stir until smooth, then add to cooked mix- 
ture. Beat the whites of the eggs and add to them the 
powdered sugar, still beating, then add the unbeaten yolks, 
and stir into the cooked mixture, cook a minute and add 
vanilla. 

DATE SAUCE 

1 cup Dates chopped fine 2 cups hot water 

% cup sugar Butter the size of an egg 

1 egg 

Mix all together, and boil a little. 

One cup means y 2 pint. Cup, tablespoon and teaspoon all 
mean level measurements. 



22 DATE COOK BOOK 

EASILY MADE PUDDING SAUCE 
Mix 1 tablespoonful flour with y 2 cup sugar. Add y 2 pint 
boiling water. Boil a moment, and pour while hot over 1 
egg well beaten. Season with lemon or vanilla. 

FRUIT SAUCE (no sugar) 

*4 cup mashed strawberries Sweet cream 

1 large banana 3 tablespoons of ground 

2 tablespoons chopped nuts Dates 
White of 1 egg 

Mash the fruit, and add nuts. Beat white of egg till stiff, 
add fruit and continue beating till stiff. Thin to the desired 
consistency with thin sweet cream. If greater sweetness is 
desired, use more Dates. 

HARD SAUCE 

1 cup powdered sugar y 2 teaspoon each of lemon 

Vs cup butter and vanilla 

Cream butter, add sugar, then flavoring. 

Date Hard Sauce is made by adding y 2 cup of finely ground 
Dates to above mixture. 

LEMON OB OBATOE SAUCE 

1 tablespoon cornstarch 1 cup boiling water 

A few gratings of lemon rind 2 tablespoons butter 

y 2 cup sugar 2 tablespoons lemon juice 

Few grains of salt A few gratings of nutmeg 

Mix cornstarch, lemon rind and sugar; add water gradu- 
ally, stirring constantly, and boil five minutes. Remove 
from fire, add butter, lemon juice and shortening. 

Orange Sauce may be made by using orange rind instead 
of lemon, and orange juice with a little lemon juice. 

ONE EG& SAUCE 

Yolk of 1 egg 1 cup sugar 

y 2 cup butter 2 tablespoons cornstarch 

Pour over this 1 pint boiling water. Stir and cook till it 



DATE COOKBOOK 23 



thickens, then add 1 tablespoonful vinegar, 1 dessertspoon 
vanilla. Pour over the well beaten white of 1 egg. 

YAMLLA SAUCE 

Beat yolks of 4 eggs, add 4 tablespoons sugar and 1 pint 
milk. Allow to come to a boil, stirring continually. Remove 
from the stove, and add V 2 teaspoonful vanilla. 

YELLOW SAUCE 

Beat the yolks of 2 eggs until thick, and add gradually y 2 
cup powdered sugar. 

Beat the whites of two eggs until stiff, and add gradually 
y 2 cup powdered sugar. 

Combine the two mixtures, and flavor with vanilla. Add 
a pinch of salt. 



"An't please your Honour," quote the peasant, 
"This same dessert is very pleasant." — Pope. 



BAKED APPLES (no sugar) 

Take the cores out of good cooking apples, and fill the 
openings with finely chopped Dates. 

Bake, after adding a little water, and serve, either hot 
or cold, with cream. 

Pears can be served in the same way. 

BOILED CUSTARD (no sugar) 

y 2 pound Dates cut in small pieces. 
Add 1 pint of milk and a pinch of salt. 
Cook in a double boiler till thick. This will require 
nearly an hour. 

CEREAL CUSTARD PUDDING (no sugar) 

1 cupful of left over cooked Dates 

cereal 1 tablespoon of corn syrup 

1 cupful of milk 1 egg 

A sprinkling of salt 

Mix the beaten egg, milk, syrup and salt; combine with 
the cereal; add the Dates, and bake as a custard. 

COCOANUT AND DATE PUDDING (no sugar) 

1 cup dessicated cocoanut 1 egg 

% pound of Dates 1 pint of milk 

Stone Dates, and then fill a shallow pudding dish with 
alternate layers of cocoanut and dates; beat the egg well, 

One cup means y 2 pint. Cup, tablespoon and teaspoon all 
mean level measurements. 



DATE COOK BOOK 25 



adding milk, and pour this over the contents of the dish. 
Bake in a moderate oven till a nice brown. 

COFFEE DATE PUDDING 

1 envelope gelatine % pound seeded and chopped 

Vz cup cold water Dates 

1 pint boiling coffee % cup walnut meats 

y 2 cup sugar 

Soak gelatine in the cold water for a few minutes then 
add the hot coffee and sugar. Just when it begins to harden 
add the Dates and nuts. Serve with whipped cream. 

DAINTY SPONGE CAKE 

(A most delicious and light pudding, especially for children.) 
1 egg, its weight in granulated sugar, and three quarters 
its weight in flour, 1 teaspoonful baking powder. 

Beat egg f add sugar and then beat again; next gradually 
stir in the flour and baking powder; add 1 dessertspoon of 
milk, and beat well for three or four minutes. Pour into a 
well greased baking tin, and bake in a quick oven for twenty 
minutes. Serve hot or cold with "Stewed Dates." 

DATE BAVAEIAN CREAM (no sugar) 

1 pint whipping cream 1) envelope gelatine 

1 cup milk 1 cup ground Dates 

Soak gelatine in V 2 the milk, whip cream stiff; boil remain- 
ing milk and add gelatine. Let cool, then beat till it begins 
to thicken; stir in whipped cream and Dates, mix well and 
pour into a mould. Serve with whipped cream heaped 
around. 

DATE BLANC-MANGE (no sugar) 

iy 2 pints of milk y 2 teaspoon salt 

iy 2 tablespoons of corn or 3 tablespoons of cornstarch 

maple syrup Y 2 teaspoon vanilla 

12 seeded Dates, cut up small 

Mix the cornstarch with % cup milk. Heat the remaining 
milk in a double boiler, add cornstarch, syrup, Dates and 



26 DATE COOK BOOK 

salt, and stir until thick. Cover and cook for twenty minutes. 
Add the vanilla, and pour into a dish to cool. Serves 
five people. 

DATE CUSTARD (no sugar) 

Scald % cup of stoned and chopped Dates with 2 cups of 
milk. Let cool, then add 2 beaten eggs and a pinch of salt. 

Pour into greased custard cups, set in a pan of hot water 
and bake gently till custard is firm. 

DATE CRUMBLES 

2 eggs, well beaten 1 tablespoon flour 

1 cup of sugar 1 cup chopped walnuts 

2 teaspoons baking powder 1 cup chopped Dates 

Mix all together and spread on two greased pie tins. 
Bake in a very slow oven three-quarters of an hour. Crum- 
ble and serve in tall glasses topped with whipped cream, 
or mix with whipped cream and serve. 

DATE DELIGHT (no sugar) 

2 tablespoons of nut butter 1 pint of milk 

2 tablespoons of cornstarch 2 eggs 

3 tablespoons of honey 1 cup of chopped Dates 
A few grains of salt 

Melt the butter ; stir in the cornstarch and the honey, add 
the milk and the salt. Cook in a double boiler for twenty 
minutes; add the yolks of the eggs, and cook for five minutes* 
Remove from the fire; add to this the beaten whites of the 
eggs and the Dates. Place in custard cups for individual 
serving. 

DATE FARINA CUPS (no sugar) 

To 1 pint of milk, add V 2 teaspoonful of salt and y 2 cup 
of cut up Dates. 

When boiling hot, add 6 tablespoonfuls of farina, stirring 
continually. 

Cook until very thick, and flavor with 1 teaspoon lemon 



DATE COOK BOOK 27 



extract. Pour into individual cups. When cold, turn out, and 
serve with lemon flavored custard sauce, and sprinkle thickly 
with chopped, blanched almonds. 

DATE FLUFF DUFF 

Stew 1 cupful of stoned Dates until tender, then put 
through a colander, and mix with 1 cup of sugar in which 
has been sifted 1 teaspoonful of cream of tartar. Beat thor- 
oughly the whites of 5 eggs with a pinch of salt and, when 
perfectly stiff, add the yolks of 2 eggs and whip again. Now 
mix lightly, a little at a time with the Dates and sugar, and 
place in a buttered baking dish. Sprinkle over the top V 2 
cup of finely chopped nuts, and bake for 15 minutes. Serve 
with cream, whipped or plain. 

DATE JELLY 

Three-quarter pound of dates. Stone, and boil in a little 
more than 1 quart of water. Strain through a fine strainer, 
rubbing through with a wooden spoon. 

Boil syrup, adding as it thickens 3 tablespoons sugar, 

1 ounce of gelatine, 1 wine glass of sherry, (fruit juice may 
be used) a little lemon juice and the grated rind. 

Pour into a wetted mould, and garnish with shredded 
almonds. 

DATES AND PEARS 

Pare and core nice ripe pears and arrange on sauce 
dishes. Place Dates on the pears and serve with whipped 
cream. 

DATE PUDDING (no sugar) 

(A sugarless pudding which uses both syrup and sweet fruit.) 

2 cups milk 3 tablespoons cornstarch 
V 2 cup corn or maple syrup V 2 teaspoon salt 

y 2 cup seeded Dates cut up 1 teaspoon vanilla 
small 



28 DATE COOK BOOK 

Mix the cornstarch with % cup milk. Heat the remaining 
milk in a double boiler. Add cornstarch, syrup, Dates and 
salt; stir until thick. Cover and cook twenty minutes. Add 
the vanilla and pour into a dish to cool. Prunes are good 
in place of Dates. Serves five people. 

DATE TID-BIT 

Take fresh soft Dates, halve and seed. Place them on a 
helping of any flavor of ice cream, or orange sherbet, and 
cover the whole with whipped cream sprinkled with a few 
chopped nuts. 

DATE TORTE 

1 cup sugar 1 cup shredded Dates 

3 eggs % cup chopped nuts 

1 cup stale bread crumbs 1 teaspoon vanilla 
(toasted bread best) 

Beat the yolks well, adding gradually the sugar, add 
crumbs, Dates, nuts and vanilla, then the stiffly beaten 
whites. Bake slowly in a moderate oven for thirty-five 
minutes. Serve with "Lemon Sauce." 

DATE WHIP 

1 pound Dates % cup sugar (powdered) 

1 pint whipping cream 1 teaspoonful vanilla 

1 cup Eng. walnut meats 

Stone Dates and cut in small pieces. Cut nuts in small 
pieces. Whip cream until stiff, add nuts, sugar and Dates. 
Flavor, chill and serve. Very nice. 

DIVINITY PUDDING 

9 tablespoons rolled cracker V2 pound Dates (latter two 
crumbs ingredients chopped, but 

2 teaspoons baking powder not fine) 

2 cups sugar 6 eggs beaten separately, 

2 cups English walnut meats whites added last 

Pour batter into a pan and have it not more than 2 inches 



DATE COOK BOOK 29 



thick. Bake in a slow oven thirty minutes. Cut in squares 
and serve with whipped cream. Extra nice. 

FLOATING ISLAND 

1 pint of milk 1 scant tablespoon of corn- 
s' cup of chopped Dates starch 

2 eggs 

Put Dates and milk in a double boiler and heat. Add 
cornstarch, mixed smooth with a little milk, and the yolks of 
eggs well beaten. As soon as the custard thickens, pour 
into a dish. Beat the whites stiffly, add a little sugar and 
orange flavoring, and drop in small portions on the custard. 
On the top of each "Island" put a half Date. Serve very cold. 

FRUIT COCKTAIL 

Use a large or small variety of cut up fruits, including 
Dates; sprinkle plentifully with sugar, and let stand till it 
chills. Serve in sherbet glasses. A nice beginning for a 
dinner. 

FOOD FOR THE GODS 

9 tablespoons finely rolled 1 lb. finely cut Dates 

cracker crumbs 1 cup English walnuts 

2 cups white sugar 6 eggs, beaten separately 

2 teaspoons baking powder Add whites last 

Bake in a pudding dish slowly about half an hour. Serve 
with whipped cream. 

FRUIT COMPOTE 

5 oranges, cut fine 1 cup fresh Dates, cut 

4 bananas, cut thin 1 cup walnuts 

1 cun malaga grapes, cut Juice of 1 lemon 

Sprinkle with sugar and y 2 teaspoon cinnamon, and add 
whipped cream on top. 

FRUIT DELIGHT 

Use either fresh or canned pineapple, cut it % inch thick 
and sprinkle with powdered sugar. Set aside to chill. Then 



30 DATE COOK BOOK 

drain off the juice and arrange fruit on a serving dish. 
Place thin slices of banana on each piece, pile choice straw- 
berries over the bananas, sprinkle well with sugar. On top 
of strawberries place a few Dates seeded and cut in halves. 
Pour juice drained from the pineapple over the whole and 
serve with whipped cream. 

FRUIT JELM 

Soak 1 envelope gelatine in y 2 cup cold water till soft; 
add 1 scant pint boiling water, 1 cup sugar, juice of 1 small 
lemon and 1 cup of orange juice. Strain, and add all kinds of 
fruit, including Dates and a few nuts. Place on ice or where 
it is very cool, to harden. Serve with whipped cream. 

HARLEQUIN 

Cut marshmallows and put a layer in the bottom of a 
sherbet glass, then a layer of coarsely chopped walnuts, a 
layer of fresh cut Dates, and lastly pineapple, cut in dice. 
The pineapple must fill the dish. Place whipped cream on 
top with a cherry. 

HIDDEN DAINTIES 

Take sweet juicy oranges and cut crossways. Remove 
pulp and juice without spoiling shape of peel. Now make 
an orange jelly (a good rule is given under "Fruit Jelly") 
and fill half of the orange peels. Fill the other half of peels 
with 

DATE CHARLOTTE RUSSE 

made as follows: 

2 cups of cream, whipped a stiff froth 

y 2 tablespoon gelatine V* cup powdered sugar 

y 2 cup hot milk Flavor with almond and va- 

Whites of 2 eggs beaten to nilla 

Dissolve gelatine in hot milk; whip cream, add sugar, egg 
and flavoring, and beat in the gelatine and milk last. It 
should be cool before it is added. Fill other part of orange 



DATE COOK BOOK 31 

skins with this mixture, let harden and put a half of each 
kind together, tying with narrow white ribbon. 

MARSHMALLOW PUDDING 

One tablespoonful gelatine dissolved in a little cold water. 
Boil 1 cup sugar and % cup water until it forms a soft ball 
when tried in cold water, add gelatine and stir just enough 
to mix it with syrup. 

Beat the whites of 4 eggs to a stiff froth, add a pinch of 
salt, then pour over them slowly, beating continually, the hot 
syrup. Continue beating for some time, or until mixture 
begins to thicken, add 1 cup chopped Dates, then pour in a 
mould. Chill and serve with whipped cream sprinkled with 
chopped nuts. 

Part of the pudding may be colored if liked, either with the 
pink tablet or chocolate. May be moulded in individual 
moulds or one large one. 

ORANGE AND DATE JELLY 

Simmer together iy 2 pints water, the juice of 1 lemon, the 
grated rind of 2 oranges, y 2 dozen Dates and a little nutmeg. 
Soak 1 tablespoonful of gelatine in 1 cup sweet cider, and 
when the water and fruit boils, add this with 1 cup sugar 
and the juice of 2 oranges. 

Stir and strain, but keep warm, except 1 tablespoonful, 
which cool at once, and use in placing quarters and halves of 
Dates around the edge of a mould set directly on ice. 

After these are firm, add more jelly and fruit in layers. 
Turn out when stiff, and surround with whipped cream. 

SWEET FRUIT PUDDING 

Heat 1 pint of milk. 

Wet 6 level tablespoons cornstarch with a little cold milk. 
Stir this into the boiling milk, and cook until smooth. 



32 DATE COOK BOOK 

Beat the whites of 4 eggs until stiff, add % cup sugar, 
then beat into the pudding. 

Stir well over the fire two minutes, then add 1 cup of 
dessicated cocoanut, or half a fresh one, and 1 cup seeded and 
chopped Dates. 1 teaspoonful vanilla. 

Put in a mold and let chill, and serve with "Vanilla 
Sauce." Very nice. 

TAPIOCA PUDDING (no sugar) 

Soak 3 tablespoons tapioca in a little water till soft. Boil 
iy 2 pints milk and add tapioca. Put in the well beaten yolks 
of three eggs and 1 tablespoon cornstarch mixed with a 
little milk. Add % cup Dates. 

Let it just come to a boil, then pour into a dish to cool. 
Beat the whites of the eggs to a stiff froth, stir in a little 
powdered sugar, and put on the top of cream. 

DATE MOOSE 

1 cup of very soft Dates, Grated rind of 1 orange 
(measured after being put 2 cups of thick cream 
through a grinder) % cup powdered sugar 

1 tablespoon of orange juice 

Whip cream till stiff, add sugar and flavoring, then fold 
in the Dates. Pour in a mold, cover closely, and protect 
crack from salt and water with a strip of muslin dipped in 
hot grease. Pack in ice and salt, and let stand three or four 
hours. 

DATE PARFAIT 

1 pint of whipping cream 3 tablespoons water 

4 eggs y 2 pound ground Dates, 

% cup sugar weighed after grinding 

Boil sugar and water in a small dish until it just begins 
to "spin a thread," then pour over the well beaten eggs, 
beating continually. Let cool. Whip the cream, add Dates, 
and, with a fork, mix them well through the cream, add the 
egg and syrup and pour in a mould. Pack in ice and salt 



DATE COOK BOOK 33 

and freeze about four hours. If small moulds are used (bak- 
ing powder cans are good) not as long a time is required 
for freezing. Dip a narrow strip of muslin in melted grease, 
and stretch tightly around where the can and lid join to 
insure keeping salty water out. 

FROZEN PLUM PUDDING 

Chop fine V 2 cup each of Dates, preserved cherries, seeded 
raisins and citron, Add to this three tablespoonsful of 
grated chpcolate and enough orange juice to cover. Place 
in a sauce pan, and simmer over the fire until a paste is 
formed. Be sure to stir frequently. Make a custard of 4 
cups of milk, yolks of 4 eggs, and iy 2 cups of sugar. When 
custard is thick and smooth add to the fruit mixture with 
2 cups of whipped cream flavored with vanilla. Put in a 
freezer, and when it is half frozen add the stiffly beaten 
whites of 4 eggs. Let stand two or three hours before using. 
Serve with whipped cream. A dish never to be forgotten. 

ICE CREAM 

1 quart thin cream iy 2 teaspoons vanilla 
% cup sugar 2 cups Dates 

Stone and grind the Dates, let them soak a few hours in 

the cream, then add sugar and flavoring and freeze in the 

usual way. 

TUTTI FRUITA ICE CREAM 

2 cups milk y 2 teaspoon salt 
Yolks 5 eggs 1» tablespoon vanilla 

2y 2 cups thin cream iy 2 cups fruit cut in small 

% cup sugar pieces 

Make a custard of first four ingredients, strain and cool. 
Add the cream and flavoring, then freeze to the consistency 
of mush, add the fruit, and continue freezing. 

May be served this way or put in a mould, packed in salt 
and ice and let stand 2 hours, then slice. 

For fruit, use candied cherries, Dates, pineapple, figs, 
sultana raisins and citron, all, or a part of them. 



" Sweets to the Sweet 



BON-BON CREAM 

5 pounds of sugar 1% pints water 

6 drops acetic acid 

Put sugar and water in a kettle and set on a hot stove, 
stir till well dissolved. Just before it boils splash it up on 
the sides of the kettle to wash down the undissolved sugar, 
then wipe sides of the kettle with a damp cloth. Now put 
in acid, and cover and steam for a few minutes. Remove 
cover, and put in the thermometer, and cook to 240 degrees. 
Pour out and cool quickly. When perfectly cold, work it, 
and set away with a cloth over it wrung out of cold water. 

Do not stir after it begins to boil. 

Do not jar or move the kettle while the syrup is cooking. 

Do not grease the kettle or slab on which the fondant is 
poured. Never put the scrapings with the main part, and 
do not move while cooling. Nice to use alone, or with other 
combinations to stuff Dates. 

CANDY FRUIT CAKE 

Use "Bon bon Cream, and melt in a double boiler any 
amount you care to make. Add chocolate, and melt with the 
cream; then add chopped Dates, raisins, currants, figs and 
nuts. Also a little cinnamon. Line a thin pasteboard box 
with wax paper, pour in the mixture. When cold, cut away 
box and slice. 

One cup means % pint. Cup, tablespoon and teaspoon all 
mean level measurements. 



DATE COOK BOOK 35 

CHOCOLATE DAINTIES 

Put through a meat chopper y 2 cup each of Dates, figs 
and nut meats. Add 1 tablespoon orange juice and a little 
grated orange peel, and 1 square of melted sweetened choco- 
late. 

Mould in balls and roll in chopped nuts or granulated 
sugar. This mixture may be packed in an oiled tin, put 
under a weight until firm, then cut in any shape desired. 

CHOCOLATE DATES 

Remove the seeds from the Dates, roll them up and coat 
with chocolate. Or, stuff these Dates with chopped hickory 
nut meats. Press firmly together and coat with chocolate. 
They are very fine. 

Use confectioner's "Coating Chocolate," either sweet or 
bitter, which is preferred. If you cannot procure the coat- 
ing chocolate, use the regular baking chocolate, and, after 
it is melted, add enough XXXX sugar to sweeten. 

CHOCOLATE DOMINOES 

y 2 cup each of pecan meats, Grated rind of 1 orange 
figs, English walnut meats 1 tablespoon orange juice 
and Dates 1 square chocolate 

Mix nuts and fruit, and put through a food chopper. Wet 
with the orange juice, mix in the grated rind, and roll in 
a ball. Lay on a baking board, which has been covered 
with sifted confectioner's sugar, and roll V 2 inch thick. Cut 
in shapes the size of a domino, and spread with melted choc- 
olate. On top lay little rounds cut from blanched almonds 
to imitate dominoes. 

CREAM NOUGAT 

3 lbs. granulated sugar 1 pint condensed milk 

1 pound glucose 1 pint of pure cream 

Boil to a firm ball, take from the stove and cream by 
beating with a wooden spoon till light and creamy. Add 



36 DATE COOK BOOK 

Dates, figs and nut meats. Flavor to taste. Use fruit color- 
ing if desired. Mix well, cut in squares, and cover with 
chocolate which has been melted with some of the "Bon Bon 
Cream." 

DATE BALLS 

Put stone Dates through a meat chopper, roll in balls, 
and then in ground nut meats. 

DATE BRITTLE 

2 pounds sugar Dates 

y 2 pound glucose Vanilla extract 

2-3 pint water 

Put the sugar, glucose and water in a kettle and stir 
until it commences to boil. Wash down the sides of the 
kettle and steam. Put in the thermometer and cook to 
275 or 280. Flavor with vanilla. Stir lightly because the 
syrup may turn to sugar. Pour on a greased slab which 
has been previously covered with cut Dates. When cold 
cut into small pieces. 

DATE DELIGHT 

2 cups light brown sugar 1 tablespoonful of butter 

1 cup granulated sugar 1 teaspoon vanilla 

1 cup milk y 2 teaspoonful soda 

1 cup chopped Dates 

Boil sugar and milk a few minutes, add butter and boil 
until a soft ball will form in water. 

Add vanilla and Dates, beat till creamy, and pour into a 
buttered pan. Cut in squares. 

DATES INSTEAD OF CANDY 

To 2 cups Date pulp (which has been put through the 
finest knife of the chopper) use 2 large tablespoons nut but- 
ter. Mix thoroughly, knead a short time, then roll out an 
inch in thickness, and cut in tubes. 

Roll in oiled paper. Will keep some time. 



DATE COOK BOOK 37 

DATE KISSES 

Whites of 4 eggs % cup ground nuts 

2 cups brown sugar Vanilla flavoring 

1 pound chopped Dates 

Beat the whites to a stiff froth, add sugar, then Dates, 
which have been cut very fine or ground, and weighed after 
stoning, then add nuts and vanilla. Drop from a teaspoon on 
lightly buttered baking sheets, and bake in a slow oven until 
slightly brown. 

DATE TAFFY 

1 pint thick Date syrup 2 tablespoons butter 

1 cup brown sugar 

Boil all together, stirring constantly, until it forms a 
hard ball when tried in cold water. Pour on a flat dish to 
cool, and, as soon as it can be handled, pull until cold. Cut 
in pieces of any desired size. 

FRUIT PASTE 

Use dried Dates and apricots. 

Wash apricots and soak over night in enough water to 
cover. Pour off water, bring to a boil, pour over apricots, 
and let stand until cold. Put apricots and Dates through 
a meat chopper. There should be half a pint of fruit and 
Juice, 

Heat the fruit, and add 2 tablespoons gelatine, previously 
softened in a very little cold water. Stir well, and continue 
stirring until it begins to cool and thicken, then pour into 
an oiled dish to make a layer 1 inch thick. 

Let dry slowly, sprinkle with sugar and place in box 
with waxed paper between the layers. 

FSUIT TOFFEE 
One pound loaf sugar, 1 cup water and 1 teaspoon cream 
of tartar. Boil till hard when tried in water. 



38 DATE COOK BOOK 

Then take fruit, such as grapes, Dates, pieces of orange, 
or any other fruit and dip in the toffe while hot. 
They will soon become hard. 

FUDGE 

2 cups sugar 4 tablespoonsful ground 

1 cup milk chocolate 

1 teapoonful vanilla 1 cup of semi-dry Dates 

Mix well the chocolate, sugar and milk, bring to a boil 
over a quick fire, and cook until a soft ball is formed in 
cold water. Set aside to cool, then beat. When ready to 
pour out, add Dates, cut up. This makes delicious frosting 
by adding cream, and beating until the proper consistency 
to spread. 

HOLIDAY HASH 

2 cups granulated sugar V2 cup golden corn syrup 

y 2 cup of maple or brown 1 cup water and a pinch of 

sugar cream of tartar 

Boil to the hard "soft ball" stage, add 1 teaspoonful of 
vanilla and pour over the stiffly beaten whites of 2 eggs. 
Have ready % cup each of chopped Dates, candied cherries, 
citron and orange rind and V 2 cup of chopped or shredded 
cocoanut. 

Beat the syrup till light and foamy, then stir in the fruit. 
Pour in a buttered tin, and mark off into squares. 

PERSIAN SWEETS 

1 pound of figs 1 pound of English walnuts 

1 pound of Dates Confectioners sugar 

Mix fruit with nut meats, and force through a meat chop- 
per. Work with the hands on a board dredged with confec- 
tioner's sugar, until well blended. Roll to % inch thickness, 
and cut with a shap knife in % inch squares. Roll each 
piece in confectioner's sugar, and shake to remove super- 
fluous sugar. Pack in a layer in a box, putting waxed paper 



DATE COOK BOOK 39 

between each layer. These confections may be used at din- 
ner in place of bon-bons or ginger chips. 

STUFFED DATES 

Remove the stones from Dates. Fill with peanuts, wal- 
nuts, hickorynuts, or any nuts available. Peanut butter 
makes a good filling. Press Dates in shape and roll in 
granulated sugar,chopped nuts or a mixture of cocoa and 
powdered cinnamon. 

Stone Dates and fill with cheese, or pimiento cheese or 
minced olives. 

Dates may be filled with any kind of fondant. Also fill 
with unsalted butter, fondant mixed with nuts, fondant with 
candied fruit, with chocolate or any combination. 

Fill Dates with a mixture of marshmallows, candied 
cherries and pineapple. 

Pit large Dates, set in the oven until warm, then fill 
centers with marshmallows. 

Remove pits from Dates, and fill centers with salted 
almonds. Press together, brush over with slightly beaten 
white of egg and roll in shredded cocoanut. Other nuts may 
be used in place of almonds. 

SUGARLESS CARAMELS 

Pass 1 pound Dates, 1 pound of figs and y 2 pound of 
pecans through a grinder. Soften with a little lemon juice. 
Cut into caramel shapes, and roll lightly in granulated sugar. 

WAR TIME CANDY 

Boil 1 cup corn syrup until it is quite hard when dropped 
in cold water; then pour it slowly, stirring constantly, over 
puffed rice and a few cut up Dates. 




" No soil upon earth is so dear to our eyes, 
- As the soil we first stirred in terrestrial pies." 

— Holmes. 



PIE PASTE 

V 2 cup lard or other short- % teaspoonful salt 

ening Cold water 

iy 2 cups flour 

Mix shortening and salt with flour, and moisten to a 
dough with cold water 

PUFF PASTE 

1 cup flour 1 tablespoonful lard 

Scant cup butter Cold, or ice water 

Work lard into flour, and moisten dough with ice water. 
Put out on a board, and roll out, using as little flour as pos- 
sible. Dot paste with small pieces of butter, sprinkle with 
flour and fold both ways so it will make 4 layers. Roll 
out, and repeat until butter is used. Roll, shape, chill and 
bake in a hot oven. 

BUTTERMILK PIE 

1 cup buttermilk 1 tablespoonful of flour 

i/i cup sugar ^ teaspoon cinnamon 

1 cup chopped Dates 

Bake in two crusts. 

CHRISTMAS PIE 

3 large lemons 2 pounds stoned raisins 

2 dozen tart apples 1 pound stoned Dates 

One cup means y 2 pint. Cup, tablespoon and teaspoon all 
mean level measurements. 



DATE COOK BOOK 41 

iy 2 pounds suet 1 pound currants 

1 ounce each of candied or- 4 pounds brown sugar 
ange, lemon and citron 1 small pot marmalade 
peel 1 pint boiled cider 

Bake like mince pies. 

COMBINATION PIE 

2 cups chopped Dates % cup sugar 

1 cup raw apples IV2 cups milk 

1 egg 

Put Dates and apples through a meat chopper, add the 
rest of the ingredients, and bake in one crust with twisted 
straps across the top. 

COTTAGE CHEESE PIE 

One-half cup finely cut Dates soaked in 1 cup milk for 
about two hours. 

One cup very fine and smooth cottage cheese, and add 
to this 2 well beaten eggs. 

Add gradually % cup sugajr, then add milk and Dates; 
V 2 teaspoon salt and 1 tablespoon lemon juice. 

Bake in one crust. (If Dates are not used y 2 cup sugar 
will be necessary.) 

DATE AND APPLE PIE 

Enough paste for upper and lower crust. 

Fill pie pan nearly full of nice juicy apples, sliced. 

Sprinkle with a little sugar and a very little flour. 

On top of this place a layer of stoned Dates, and put on 
top cover. Bake in a moderate oven. 

DATE AND NUT PIE 

1 cup ground Dates 2 cups water 

Vs cup nut meats Yolks of 3 eggs 

% cup sugar Whites of eggs for frosting 

1 cup of milk 4 tablespoons cornstarch 



42 DATE COOK BOOK 

Grind Dates and nuts, add to milk and water, and heat, 
add sugar, and, when all is mixed, stir in the cornstarch 
which has been made smooth with a little milk. Add yolks 
of eggs, cook a little longer, then put in previously baked 
crusts. Makes two large pies. 

DATE PIE (no sugar) 

One pound Dates, stoned, and cut in small pieces. Soak 
over night, or for several hours in 1 pint thin sweet cream. 
In the morning, add 1 whole egg and yolks of two more, 
reserving remaining whites for frosting. Bake in one crust. 

This amount makes one very large pie, or two moderate 
sized ones. 

DATE PIE II (no sugar) 

1 pint of milk % cup stoned Dates 

2 eggs *4 teaspoonful nutmeg 
A pinch of salt 

Cook milk and Dates in a double boiler till soft. Rub 

through a colander, add eggs and salt. Bake in one crust. 

DATE PIE HI (no sugar) 

Make a good pie crust and line a pie pan. Place in it 
whole Dates from which the stones have been removed. 
Bake with either one or two crusts, and serve with whipped 
cream. 

DATE ORANGE PIE 

94 cup of strained orange 1 cup of sugar 

juice 3 eggs 

2 tablespoons lemon juice 2 tablespoons flour 

2 tablespoons butter 1 cup ground Dates 
Grated rind of 1 orange 

Mix ingredients in the order given, reserving the white 
of 1 egg for frosting. Bake in one crust in a medium oven. 
When set put the white of the egg, which has been beaten 



DATE COOK BOOK 43 

stiff with a little powdered sugar, on top, and slightly 
brown in oven. Delicious. 

DATE AND RHUBARB PIE 

% cup Dates, stoned and V2 cup sugar 

coarsely cut 1 egg 

1 cup rhubarb 1 tablespoon flour 

Skin and cut rhubarb in small pieces before measuring; 
mix with the Dates. Mix sugar, flour and egg, add to the 
fruit and bake in two crusts. 

DATE STRIPS 

Use any good pie paste or puff paste, and roll as you 
would for pie crust. Cut in squares or strips and brush 
over lightly with the unbeaten white of an egg. Put on a 
baking sheet, and sprinkle each with ground nuts and 
Dates mixed. 

This is a good way to use left over pie crust. 

DATE TARTLETS 

1 cup sugar 1 cup Dates 

% cup butter % cup English walnut meats 

3 eggs 1 teaspoonful vanilla 

% cup milk 

Cream butter and sugar, add yolks of eggs, milk and 
Dates, which have been cooked in a little water until tender. 

Line gem pans with pie paste, put in mixture, and bake. 
Beat white of eggs, add powdered sugar and vanilla for 
meringue. Brown if liked. This amount makes twelve tarts. 

DESERT PIE, OR PIELETS (no sugar) 

1 pound Dates 1 egg well beaten 

% cup water 2 tablespoons lemon juice 

1 cup milk 

Stone Dates, add water and boil till soft; rub through a 
colander, add milk and cook the mixture just enough to cook 
the egg, which stir in last. Put in a previously baked crust. 



44 DATE COOK BOOK 

If liked whipped cream may be spread on top, or put on in 
fancy designs. 

This filling is nice to use in pielets, which are made by 
baking individual crusts, in gem pans, and filling with the pie 
mixture, putting a dot of whipped cream or frosting on top. 

LEMON DATE PIE 

Put in a double boiler 1 cup boiling water; add % cup of 
lemon juice, 1 cup of sugar and grated rind of 1 lemon. 
Mix 4 even tablespoons of cornstarch with a little cold water, 
and stir into the hot mixture. Add the well beaten yolks of 
2 eggs, and mix well with a Dover egg beater. Remove 
from the fire, and, while still hot, pour over the stiffly 
beaten white of 1 egg. Now add y 2 cup of finely cut Dates. 
Put in a previously baked crust, spread with the other well 
beaten white, to which a little powdered sugar has been 
added, and brown lightly in the oven. Eat when very cold. 

MINCE ME 

V 2 pound shredded Dates A small lump of butter 

1 cup hot water 1 tablespoonful cornstarch 

V± cup sugar mixed in a little water 

y 2 cup chopped nuts 

Cook, and when thick, pour into a rich, previously baked 
crust. When cold, spread whipped cream over the top. 

SOUR CREAM PIE 

1 cup sour cream 1 teaspoon vinegar 

V 2 cup sugar 1 teaspoon cinnamon 

1 cup Dates y 2 teaspoon cloves 

Line a pan with crust, bake a litle, add filling, and bake 
slowly till filling is set. 

STRAPPED DATE PIE 

1 cup chopped Dates y 2 cup sugar 

1 cup chopped apples A pinch of cinnamon 

4 tablespoons lemon juice 



DATE COOK BOOK 45 

Stone Dates, and put through food chopper with apples. 
If dried apples are used, they should be soaked over night, 
and drained well before using. Bake in one crust with 
straps across top. 

SWEET CREAM PIE 

Make and bake a crust and set away to cool. 

One cup whipping cream, 2 teaspoons sugar, y 2 cup finely 
ground Dates. Flavoring to taste. 

Whip cream until stiff, then add Dates, sugar and fla- 
voring. 

When crust is cool, fill with the cream, and set in a cool 
place until used. Must be eaten same day it is made. 



"My rule? Why certainly: It's queer; 

But no one ever ate that cake, 
Who does not ask me for the rule — 

(How much to use, how long to bake. ") 



APPLE SAUCE CAKE 

1 cup sugar 1 teaspoon each of cinnamon 
V2 cup shortening /and allspice 

Pinch of salt 1 cup apple sauce (un- 

2 cups flour sweetened) 

1 teaspoonful soda 1 cup shredded Dates 

Cream sugar and shortening; dissolve soda in apple 
sauce and add to butter and sugar. Sift spice and salt with 
flour. Reserve a little flour in which to roll the Dates. 
This makes a rich moist cake. 

CONSTANCE CAKE 

1 cup sugar 1 cup boiling water 

1 rounded tablespoon butter 1 teaspoon soda 

1 egg, well beaten 1 teaspoon vanilla 

1 cup Dates cut in pieces 1% cups flour 
1 cup chopped walnuts 

Pour the boiling water over the cut up Dates, and let 

stand while mixing the cake. Bake slowly in a loaf, and 
frost if desired. 

CRACKER CAKE 

6 egg yolks, creamed 1 cup nuts 

1 cup sugar 1 teaspoon baking powder 

One cup means Y 2 pint. Cup, tablespoon and teaspoon all 
mean level measurements. 



DATE COOK BOOK * 47 



1 cup Dates 4 tablespoons cracker 

crumbs 
Add stiffly beaten whites last. Bake slowly. 

CRUMBY TOAST 

6 eggs beaten separately % pound chopped walnuts 

% cup butter 1 pound Dates 

1 cup sugar 6 tablespoons fine bread 

crumbs 
Cream butter and sugar, add yolks beaten well, then add 
Dates and nuts, which have been cut in small pieces. Mix 
baking powder and crumbs and add to mixture, and lastly 
add well beaten whites. 

Bake in a rather thin sheet in a moderate oven. 

Serve with whipped cream as a frosting. 

DATE CAKE 

Weight of 3 eggs in each sugar and flour. 

Weight of 2 eggs in butter. 

1 teaspoon baking powder. 

Grated rind of 1 lemon, or 1 tablespoon marmalade. 

Put in the 3 eggs. 

About thirty ,Dates, halved, stoned and the holes filled 
with almonds, blanched and halved. 

Beat sugar and butter to a cream, add beaten eggs, then 
flour and baking powder, lastly grated lemon rind. 

Put this mixture in tin about eight inches square, and 
on the top lay Dates in rows close together. 

Bake about twenty minutes. When cool, turn upside 
down, as Dates will have sunk to the bottom. 

Ice with the juice of an orange made stiff with powdered 
sugajr. 

DATE CAKE (without eggs) 

1 cup sugar 1 cup sour milk 

y 2 cup shortening 1 pound of Dates, stoneel 

Spice of all kinds and chopped 



48 DATE COOK BOOK 

1 teaspoonful of soda 2 cups flour 

Mix in the usual way, and bake in a loaf. 

BATE FRUIT CAKE 

Stone enough Dates to make 4 cups, keeping them as 
whole as possible; to them add one pound of walnut meats 
in large pieces. Sift together three times one cup of fiour, 
y 2 teaspoonful of salt and 3 teaspoonsful of baking powder, 
then mix this with the Dates and nuts. Add 1 cup of granu- 
lated sugar and mix again. Beat the whites of 4 eggs stiff 
and dry, and the yolks till light colored and thick. Mix 
the yolks evenly through the cake mixture, then lightly 
mix in the whites and a teaspoon of vanilla. Line two 
brick loaf bread pans with buttered paper, divide cake and 
bake one hour in moderate oven. 

If liked, one pound of either candied cherries or pine- 
apple may be added to above rule. 

DATE LOAF 

V 2 cup shortening 4 teaspoons baking powder 

1 cup sugar mixed with the flour 

1 eSS 1 cup Dates cut fine 

2 cups milk x walnutg 

4 cups flour 

Sift a little flour over Dates and nuts to prevent sticking. 
Citron or lemon peal is an improvement. Bake in a slow 
oven 1 hour. 

DATE SHORTCAKE 

1 cup sugar 1 tablespoon butter 

1 egg 1 cup sweet milk 

2 teaspoons baking powder Flavoring 

2 rounded up cups flour 
Bake in round pans 

For filling; grind Dates in meat chopper, beat white of 
egg with 1 tablespoon of water; add a little sugar and th§ 
Dates, and spread between layers. 

May be used either as cake or shortcake. 



DATE COOK BOOK 49 

FRUIT CAKE 

Cream together y 2 cup drippings or vegetable fat, y 2 
cup butter and 1 cup sugar; then gradualy add 4 well beaten 
eggs. Add 1 cup molasses, % pound of currants, y 2 pound 
of Dates, 1 pound seeded raisins, y 2 pound of shredded can- 
died citron peel, % cup chopped nut meats, y 2 cup fruit 
juice, 4 cups flour mixed and sifted withi 3 teaspoons baking 
powder, % teaspoon salt, 2 teaspoons powdered ginger, 1 
teaspoon each of powdered cloves and cinnamon and nut- 
meg. Mix well, turn into a greased and papered cake tin, 
and bake in a moderately hot oven for three hours. 

FUDGE CAKE 

2 squares chocolate 1 egg 

1 cup boiling water iy 2 cups flour 

1 cup sugar 1 teaspoonful baking powder 

2 even tablespoons butter 1 teaspoonful soda 

Dissolve chocolate in y 2 cup boiling water, and cook until 
smooth. Cream butter and sugar, add well beaten egg yolk, 
then chocolate, flour and baking powder. Lastly add soda 
dissolved in the other half cup of boiling water. Bake in a 
dripping pan, and frost with the white of the egg, adding 
to it the same amount of water. Thicken with powdered 
sugar, and a pinch of cream of tartar and 1 cup chopped 
Dates. An extra fine and economical cake. 

GINGERBREAD 

Cream y 2 cup butter with y 2 cup sugar. Add 2 well 
beaten eggs. Beat this into 1 cup molasses and 1 teaspoon 
each of cinnamon, ginger and cloves. Add 1 cup boiling 
water in which dissolve 1 teaspoon soda. Finally beat in 
2y 2 cups flour sifted with 1 teaspoon baking powder and y 2 
teaspoon salt. 

Beat thoroughly, and do not add any more flour though 
batter seems thin. 

Pour in a dripping pan, sprinkle chopped Dates and a 
few nuts over the top, and bake slowly 45 minutes. 



50 DATE COOK BOOK 

GREEN MOUNTAIN CAKE 

1 cup sugar 3 eggs, beaten separately 

y 2 cup butter (reserve white of one for 

% cup sweet milk frosting) 

2 teaspoons baking powder 2 cups flour 

Bake in two layers, and frost with 1 cup of maple sugar 
or syrup boiled till it makes a medium soft ball when tested 
in cold water. Pour slowly over the well beaten white of 
the egg. When cool, and just before spreading on the cake, 
add y 2 cup chopped Dates. 

MARBLE CAKE (1 egg) 

1-3 cup shortening 1 teaspoon vanilla 

1 egg 2 teaspoons baking powder 

y 2 teaspoonful salt 2 flour 

% cup milk 

1 cup sugar 

Brown Part 

3 large tablespoons batter 1 teaspoonful cocoa or 
Add cinnamon, cloves and chocolate 

nutmeg 1 cup Dates, cut in small 

pieces 
Cream shortening and sugar, add well beaten egg, vanilla 
and salt, sift baking powder and flour, stir into sugar mix- 
ture alternately with the milk, add well beaten white of 1 
egg last. Beat a long time. 

Place in alternate spoonfuls in a loaf cake pan, and 
bake in a moderate oven. 

NEW ENGLAND ELECTION CAKE WITH DATES 

Cream y 2 cup of butter and work with the hand into 1 
cup light bread dough; add 1 egg f well beaten, 1 cup soft 
brown sugar, y 2 cup sour milk, V 2 cup chopped raisins, % 
cup Dates, and 6 finely chopped figs. 

Dredge fruit with a small amount of flour. 

Mix and sift 1% cups flour with y 2 teaspoon soda. 



DATE COOK BOOK 51 

1 teaspoon cinnamon % teaspoon nutmeg 

% teaspoon cloves 1 teaspoon salt 

% teaspoon mace 

Add to first mixture and mix well. 

Put into a buttered bread pan, covered, and let rise 1% 
horus. 

Bake in a slow oven. Frost if desired. 

ONE EGG SPICE CAKE 

% cup shortening 1 teaspoonful soda 

1 cup sugar Cinnamon, nutmeg and 

1 cup sour milk cloves to taste 

2y 2 cups flour 1 cup Dates 

1 egg 

Combine in the usual way, and bake in a loaf. 

PLUM CAKE 

1 pound flour 2 oz. candied lemon peel 
% pound butter y 2 pint milk 

y 2 pound sugar 1 teaspoonful soda 

V 2 pound Dates 

Put in a basin, flour, sugar, Dates, and sliced candied 
peel. Beat butter to a cream and mix it with above ingre- 
dients, and milk. Stir in soda dissolved in 2 tablespoons 
.milk; add to dough, and beat the whole until all is well 
mixed. 

Put dough in a buttered tin, and bake from iy 2 to 2 hours. 

KIBBON CAKE (layers) 

2 cups sugar 3 cups flour 

% cup butter 4 teaspoonfuls baking 

3 eggs powder 

1 cup milk 1 teaspoonful flavoring 

Bake 2-3 of the above. To the remaining add 1 table- 
spoonful of molasses, 1 cup shredded Dates, spices and a trifle 
more flour. When cakes are baked, put together alternately 
with a very thin layer of jelly. 



52 DATE COOK BOOK 

KICH DATE CAKE 

1 pound of Dates. 
y 2 pound Brazil nuts or walnuts. 

Pound up nut meats and stone Dates. Put a round of 
white paper in a tin, then a round of rice paper, then Dates 
and nuts in layers, putting Dates in the first and last layers. 
On this put first rice paper, then white paper on top. Put 
a weight on top, and leave till well pressed. Turn out and 
serve for dessert. 

SOUR CREAM CAKE 

1 cup of thick sour cream 1 teaspoonful soda 

1 cup sugar iy 2 cups flour 

2 eggs, beaten separately 1 teaspoonful baking powder 

1 cup chopped Dates 1 teaspoonful vanilla 
% cup chopped nuts A pinch of salt 

Mix in the usual way, and bake in a loaf. This is a 

reliable Old New England recipe. 

THREE-MINUTE DATE CAKE 

2 eggs 1% cups flour 

V 2 cup sweet milk 4 teaspoons baking powder 

1% cups brown sugar y 2 teaspoon cinnamon 

% cup soft butter y 2 teaspoon nutmeg 

Beat for three minutes, and bake in two layers for 
twenty minutes. Put "Date Orange Curd" between layers 
and "Orange Icing" on top. 

Can be baked in a loaf. 

WAIHI CAKE (From New Zealand) 

y 2 pound butter, beaten to a 4 eggs added one by one 

cream with the hand 1 pound of flour mixed with 

y 2 pound sugar, added and 4 level teaspoons baking 

beaten powder 

Add flour alternately with y 2 cup warm milk. 
Lastly add y 2 pound of Dates and 2 ounces candied peel 
cut fine. Can be baked in large tins or individuals. 



DATE COOK BOOK 53 

WHITE CASE 

1 cup butter and two cups 3% cups flour with which 
sugar creamed sift 4 teaspoonfuls baking 

1 cup sweet milk powder 

Whites of 8 eggs 1 teaspoonful vanilla or 

almond flavoring 

Bake either as a loaf or in layers. Four whole eggs may 
be used instead of the 8 whites. 

Ued boiled frosting with y 2 cup each chopped Dates and 
nuts added. 

SWEET DATE LOAF 

y 2 cup shortening 1 teaspoonful soda 

V 2 cup sugar dissolved in a little milk 

y 2 cup molasses 1 cup of white flour 

1 cup of sour milk or Sy 2 cups Graham flour 
buttermilk 1 pound of Dates cut coarse 

2 eggs 

Spices to suit taste. Bake in a loaf in a slow oven. 



COOKIES AND SMALL CAKES 



Appetite comes with eating. " — Rabelais. 



BISHOP'S BKEAD, NO. 1 

4 eggs and 2 cups sugar 2 cups flour 

beaten well together \y 2 teaspoon baking powder 

1 cup Dates Pinch salt and 1 teaspoon 

1 cup nuts vanilla 

Bake in a shallow pan in a moderate oven for about forty 
minutes. When done and still hot, cut in oblong strips. 

BILLY GOAT COOKIES 

iy 2 cups brown sugar Spices if liked 

V 2 cup butter 1 pound English walnuts 

2 eggs 2 cups flour 

V 2 cup milk 1 teaspoon soda 

1 pound of Dates 

Drop from a spoon in small balls, and bake 

CAKE BALLS 
Use Angel Food or Sponge cake whicli has been baked in 
a shallow pan. Cut the cake in two inch squares, cut off the 
corners and dip in "Boiled Frosting ;" then roll in a mixture 
of chopped Dates and nuts. Very nice with ice cream. 

COACHELLA CHEWS 

1 cup of shredded Dates % cup flour 

1 cup of walnuts 1 teaspoonful baking powder 

1 cup of sugar 2 eggs, and a little salt 

Mix all dry ingredients together, put in Dates and nuts, 
and stir in the eggs, after beating them light. Bake in as 



One cup means y 2 pint. Cup, tablespoon and teaspoon all 
mean level measurements. 



DATE COOK BOOK 55 



thin a sheet as you can spread, and be sure not to bake hard. 
When done, and still hot and soft, cut into small squares, 
and roll into balls. Roll in granulated sugar. 

COACHELLA BROWNIES 

Mix in the order given, 1 cup of sugar, 2 scant squares of 
melted chocolate, % cup of melted butter, the yolks and 
whites of 2 eggs beaten separately and then together, add % 
cupful of flour. Spread very thinly over a cooky-sheet, and 
sprinkle on 1 cupful of coarsely chopped Dates and nuts, 
mixed. Bake not too brown. Cut in oblongs and remove from 
the pan. 

This makes a very large quantity. Very easily made, and 
popular for afternoon teas or with ice cream. 

CHRISTMAS CAKES 

6 eggs 1 cup almonds, cut fine 

1 cupful of granulated sugar 1 cup Dates, stoned and 
1 cupful of bread crumbs cut fine 

sifted fine y 2 pound figs chopped fine 

1 tablespoonful lemon juice 1 teaspoonful baking powder 

Beat the yolks and sugar well and add gradually in suc- 
cession, beating well all the time, the lemon juice, nuts, 
Dates, figs, bread crumbs and baking powder mixed; and, 
lastly, the whites beaten until stiff. Bake in a single sheet 
about y 2 inch thick. Cover with plain boiled icing, and 
sprinkle generously with a mixturre of chopped figs, nuts and 
Dates. 

Cut in small diamond shapes. 

CREAM PUFFS (no sugar) 

1 scant cup water and V 2 scant cup of butter boiled 
together. Beat in, while boiling, 1 full cup of flour. Stir 
constantly, and, when thoroughly smooth and cooled a little, 
add, one at a time, 4 unbeaten eggs, and beat until smooth 
again. Drop on a buttered pan lumps of the paste about the 
size of a small egg. The proper baking is most essential to 



56 DATE COOK BOOK 



the success of this recipe. Start the baking in a very hot 
oven until puffs are light and hollow, then cool by degrees, 
and bake slowly at least forty-five minutes. Do not move or 
jar while baking. 

When ready to use the puffs, split and fill with whipped 
cream to which finely chopped Dates and lemon flavoring 
is added. Or the puffs may be filled with ice cream to which 
chopped Dates have been added. If liked, serve with a sauce 
of fresh crushed fruit; strawberries are particularly nice, 
but almost any kind will do. 

DATE CRACKERS 

Put 1 scant pound stoned Dates, 1 cup granulated sugar, 
and y 2 cup cold water together and boil till soft. Allow to 
cool. Cream 1 cup brown sugar and 1 cup butter, or other 
shortening, then add 2% cups rolled oats and 2y 2 cups flour. 
Mix well with the hands. Add y 2 cup warm water in which 
dissolve 1 teaspoon soda. 

Divide the dough in two equal parts, roll very thin, spread 
Date mixture on one layer, place second layer on top of 
filling, and cut in squares. Bake to a light brown in hot oven. 

These are nice with coffee or to use as a regular cooky. 

DATE COOKIES 

y 2 cup butter % teaspoonful salt 

% cup sugar % teaspoonful cinnamon 

2 eggs y 2 cup chopped walnuts 

y 2 teaspoonful soda dis- y 2 cup Dates seeded and 
solved in 3 tablespoonfuls chopped 

sour milk 1% cups flour 

Cream butter, add sugar gradually, then add egg well 
beaten, soda dissolved in milk, y 2 cup of flour mixed and 
sifted with salt and cinnamon. Add walnuts, Dates and the 
rest of the flour. Drop by spoonfuls, one inch apart on a 
greased pan, and bake in a moderate oven. 



DATE COOK BOOK 57 



DATE CRUMBLES 

2y 2 cups of rolled oats V2 teaspoon salt 

iy 2 cups flour 1 cup of drippings 

V 2 teaspoonful soda 1 pound of Dates 

1 cup brown sugar y 2 cup of water 

Stone Dates, and cook with water till soft. Put oats 
through a meat. chopper, rub in shortening, then add all other 
ingredients except Dates and water. 

Put half of this mixture in a square pan, cover with the 
Date mixture, add rest of crumbs, press down smoothly and 
bake to a light brown. Extra nice. 

DATE MACAROONS 

Whites of 3 eggs 

y 2 pound powdered sugar 1 cup shredded Dates 

1 dessertspoonful cornstarch A little grated cocoanut 
y 2 cup finely chopped nuts 

Beat the whites stiff, then add the sugar and cornstarch, 
which have been stirred together, nuts, Dates and grated 
orange rind. Work well together, and add enough cocoanut 
to make stiff enough to make into balls. Bake in a slow oven. 

DATE MACAROOOTS, II 

Whites of 2 eggs beaten stiff y 2 cup shredded Dates 

A pinch of salt 2 cups of corn flakes, crisp 

y 2 cup of sugar 

Drop in small cakes on a buttered pan, and bake 15 or 20 
minutes. 

DATE MARGUERITES 
Take square wafers, crisp a little in the oven, then put on 
each a generous spoonful of stiff boiled frostings, to which 
has been added chopped nuts and Dates. Brown in oven or 
not as is liked. 

DATE HUT BARS 

1 cup Dates y 2 cup sugar 

1 cup walnuts 2 tablespoons flour 



58 DATE COOK BOOK 

2 eggs, beaten separately A little salt 

1 teaspoon baking powder 1 teaspoon lemon flavor 

Bake in a sheet in a very slow oven, and, when cool, cut 
in bars. 

DATE ROLL 

Make a good rich biscuit dough, roll very thin and spread 
with butter, sprinkle with chopped Dates and nuts, roll as 
in a jelly roll and cut in pieces about two inches long. Set 
on end in a pan, and bake till a medium brown. Very nice. 

GEtfOISE CAKE 

3 eggs iy 2 eups flour 
% cup butter l 1 /^ teaspoonsalt 

% cup sugar y 2 teaspoon vanilla 

Cream butter and sugar till light, with flavoring added, 
then eggs (unbeaten) one at a time. Beat batter fifteen or 
twenty minutes. Fold in lightly sifted flour. Bake y 2 inch 
thick in slow oven for half an hour. 

Cut in fancy shapes, and frost with any of the Date frost- 
ings. Nice for evening or afternoon refreshments. 

FRUIT COOKIES 

1 cup sugar y 2 cup milk 

y 2 cup butter 2 teaspoons cream of tartar 

1 egg 1 teaspoon soda, flour to roll 

Filling 

1 cup chopped Dates y 2 cup water 

% cup sugar 1 tablespoonful flour 

Mix flour and sugar first, then add other ingredients. 
Roll dough thin, cut, place a small portion of the filling on 
one cooky, placing another cooky on top. Press edges 
together, and bake. 



DATE COOK BOOK 59 

HERMIT COOKIES, WITH DATES 

1 cup butter 1 teaspoonful soda dissolved 

2 cups sugar In 2 tablespoonfuls sour 
1 cup chopped Dates milk 

3 eggs 

Add all kinds of spices to taste, and flour to roll. Cut 
out and bake. Will keep a long time. 

NABISCO MARGUERITES 

1 pound of Dates % pound granulated sugar 

1 pound walnuts before Whites of 5 eggs 

shelling 

Beat eggs to a stiff froth, add sugar, put Dates and nuts 
through a grinder and mix. Drop with a teaspoon a little of 
this mixture on Nabiscos. Bake in a moderate oven till a 
light brown. 

Very nice accompaniment for afternoon tea. 

OATMEAL CAKES 

1 cup rolled oats 4 level teaspoonfuls baking 

V 2 cup flour powder 

% teaspoonful salt y 2 cup milk 

% cup shortening y 2 cup chopped Dates 

Mix flour, oats, baking powder and salt. Cut in shorten- 
ing. Add milk, and mix, forming a soft dough. Lastly add 
chopped Dates. Drop into greased muffin tins, and bake in 
a quick oven. 

OATMEAL COOKIES 

1 cup shortening iy 2 cups flour 

1 cup sugar 1 cup chopped Dates 
% eggs 1 teaspoonful soda 

Vz cup sour milk 1 teaspoonful each of cloves. 

A little salt cinnamon and allspice 

2 cups oatmeal 

Mix, and drop on a cooky sheet in small lumps about the 
size of an English walnut. Bake in a moderate oven. 



60 DATE COOK BOOK 

PLAIN COOKIES 

1 large cup chopped Dates *4 teaspoon of nutmeg 

1 cup sugar %> cup milk 

% cup of shortening 3 teaspoons baking powder 

A pinch of salt Flour enough to roll 

y% teaspoonful cinnamon 

Put together in the usual way, and bake in a quick oven. 

RICH DATE COOKIES 

1 cup sugar % pound walnuts chopped 

1 cup butter 2 cups flour and 2 teaspoons 

2 eggs baking powder, sifted to- 
1 pound Dates, cut up gether 

Drop in small balls three inches apart on greased cooky- 
tins . 

ROCKS 

1% cups brown sugar % pound Dates, cut fine 

3 eggs, well beaten 1 cup English walnut meats 
1 cup butter 1 teaspoon cinnamon 

A pinch of salt 1 teaspoon soda 

^4 cup sour milk 3 cups flour 

Mix in the usual way, and drop in small cakes on a baking 
sheet. 

WALNUT SQUARES 

To one beaten egg add one cup of light crown sugar. 
Mix together a pinch each of salt and soda, and add, then stir 
in six level tablespoonfuls of flour which had been mixed with 
% cup English walnut meats and 1-3 cup finely cut Dates. 
Spread quite thin in a pan, and bake in a moderate oven. 
Cut in squares. An old reliable recipe, and very nice. 



FROSTINGS AND FILLINGS FOR CAKE 



BOILED FK08TING 
One and one-quarter cups sugar and y 2 cup hot water 
boiled together till it spins a thread. Let cool a minute or 
two, and pour slowly over the well beaten whites of 2 eggs, 
beating all the while. Flavor. Stir in chopped Dates and 
nuts mixed. 

CAKE FILLING 

(1) Grind any amount of Dates desired, moisten with a 
little water and stir in powdered sugar until the proper con- 
sistency. 

(2) Equal parts of Dates and crystalized or dry figs. 
Grind fine and sweeten with brown sugar. Add chopped En- 
glish walnuts, and moisten with just enough water to make 
it spread nicely. 

(3) 1 cup of soft finely ground Dates, add % cup orange 
marmalade, % cup of cut walnuts and 1 teaspoonful of lemon 
juice, mix thoroughly, and spread between layers of cake. 

DATE FILLING 

% pound Dates, weighed % cup boiling water 

after stoning 1 tablespoonful lemon juice 

% cup sugar 

Mix ingredients,^ and cook in a double boiler until thick 
enough to spread. Dates should be put through a meat 
chopper. 

One cup means % pint. Cup, tablespoon and teaspoon all 
mean level measurements. 



62 DATE COOK BOOK 



DATE AND NUT FROSTING 

1 cup brown sugar Whites of 2 eggs 

y 2 cup white sugar 1-3 cup chopped Dates 

y 2 cup water % cup pecan nut meats, 

1 teaspoon orange flavoring cut coarsely 

Boil sugar and water until it "spins a thread," then pour 
slowly, beating constantly, over the well beaten egg whites. 
Beat for some time, then set the dish in a pan of hot water, 
stirring all the while, for about ten minutes. Take from the 
stove and beat again till cool. Add Dates, nuts and flavor- 
ing and spread on cake, either layers of loaf. 

DATE ORANGE CURD 

Juice and grated rind of 1 tablespoonful lemon juice 

1 orange X A cup sugar 

^4 cup butter Yolks of 2 eg*,s well beaten 

Mix thoroughly, put in a double boiler over hot water. 
Stir till like thick custard. 

One-half cup of finely chopped Dates stirred in. 

ORANGE ICING 

Grated rind of 1 orange Thicken with powdered 

2 tablespoons orange juice sugar 

SOET FROSTING 

2 cups sugar 2 drops acetic acid 

y 2 cup water V± teaspoon glycerine 

"White of 1 egg y 2 teaspoon vanilla 

Mix sugar and water, put over the fire and stir until the 
syrup begins to boil, then wipe down the sides of the kettle. 
Add glycerine and acid, steam a little while, then boil to a 
soft ball (336). Remove from the stove, and let cool without 
stirring. When cold add the white of the egg t and stir. Add 
flavoring, and, when the frosting just begins to thicken, 
spread on the cake. A chocolate frosting may be had by 
adding iy 2 squares of Baker's chocolate, which has been 
melted over hot water. 



DATE COOK BOOK 63 

TUTTI FRUITI CAKE FILLING 

Use "Soft Frosting," or any good boiled frosting, and, 
when cool, add one half cup each of chopped Dates, raisins, 
cocoanut, figs, currants and nuts. 

Have ready a good layer cake, and spread filling between 
layers. Reserve some of the plain frosting for the top, and 
sprinkle this plentifully with cocoanut. Or, use whipped 
cream, and add fruit. 



See advertising section for information regarding the 
purchase of Dates or Date lands. 



" To make a perfect salad there should be a spendthrift 
for oil, a miser for vinegar, a wise man for salt and a mad- 
cap to stir the ingredients up and mix them together." 

— Spanish Proverb. 



ARABIAN SALAD 

Take the heart of a Date palm, and cut it in small pieces. 
Add to it 1 cup Dates, stoned and cut in quarters. Mix with 
mayonnaise, and serve on lettuce leaves. 

(The heart of the Date palm is considered a great deli- 
cacy among the Arabs.) 

BANANA SALAD 

Peel as many chilled bananas as there are persons to be 
served. Split lengthwise and put the halves together with a 
filling ,of Dates, English walnuts and preserved ginger, 
chopped fine and moistened with lemon juice. , 

Arrange in individual salad plates. Garnish with lemon 
and water cress. 

Serve with whipped cream mayonnaise. 

Ginger may be omitted. 

BUTTERFLY SALAD 

Remove all skin from two grapefruit and about three 
oranges, and cut in uniform slices across the fruit, and then 
into halves. Drain juice from a small can of pineapple and 
cut slices into halves. Arrange shredded lettuce on salad 
plates, place two sections of grapefruit in center, with the 

One cup means % pint. Cup, tablespoon and teaspoon all 
mean level measurements. 



DATE COOK BOOK 65 

curved edges together, on these put two of pineapple and 
above that two of orange. Now cut strips of Dates to repre- 
sent the body, and place them down the center with a nut 
meat at one end. Serve either a French or mayonnaise dress- 
ing separately. 

CHEERY SALAD 

Use large white canned cherries. Remove pits, and slip 
into each cherry a small piece of nut. 

Pack in a dish and cover with the juice from the cher- 
ries, and let stand in a cool place until ready to serve. 

Serve five or six cherries and two or three Dates cut in 
halves on lettuce. Cover with salad dressing. 

COTTAGE CHEESE AND DATE SALAD 

Use large soft Dates. With a sharp knife make an incision 
just large enough to remove the seed, put in its place a bit 
of cottage cheese which has been mixed with finely chopped 
nuts. Dispose three or four nuts on lettuce leaves. Garnish 
with green sweet peppers or pimentos. Pass a dish of may- 
onnaise dressing with the salad. 

Or, just Neufchatel cheese may be used with Dates. 

DATE SALAD 

Use the very large, soft, fresh Dates. Remove stones, cut 
in half and place on lettuce leaves. Fill cavities with a may- 
onnaise salad dressing to which has been added a little 
whipped cream. Or, put a nut meat in each. 

DATE AND APPLE SALAD 

Equal parts of semi dry Dates and good eating apples. 
Cut in pieces, and mix with salad dressing. Put on lettuce 
leaves. 



66 DATE COOK BOOK 

DATE AND CELERY SALAD 

1 cup celery cut in pieces % cup walnut meats 
% cup chopped Dates 

Mix and serve on lettuce leaves with mayonnaise or cream 
dressing. 

DATE AND FIG SALAD 

Use large fresh Dates and fresh figs, slice, arrange on 
lettuce leaves and serve with either cream or French 
dressing. 

FAIRY FRUIT SALAD 

Combine oranges with half their bulk each of white grapes 
(halved and seeded), sliced bananas and pineapple. Just 
before serving add some cut pecans or walnuts. Arrange on 
salad plates some crisp lettuce leaves. Take nice Dates, 
stone and cut in quarters lengthways. Place them in a circle, 
ends running out and in on plates, mix the other fruit with 
"Sweet Salad Dressing" and heap in the center of plate. Gar- 
nish with cherries and whipped cream. 

PEACH SALAD 

Use either ripe or canned peaches. Remove the stone 
and fill cavity with a ball of cottage cheese. On the top of 
each ball place a half Date. Pour a salad dressing about, and 
serve on lettuce leaves. 

FRUIT SALAD 

3 apples 2 bananas 

2 oranges 1 scant cup Dates 
1 small can pineapple 

Walnut meats and marshmallows may be added, and cut 
all in not too small pieces. 

Heap on lettuce leaves, and, just before serving, add a 
good creamy salad dressing. 



DATE COOK BOOK 67 

MIXED CHEESE AND FRUIT SALAD 

1 cup cottage cheese 3 or 4 figs 

% cup chopped almonds A little salt 

% cup Dates 1 teaspoonful lemon juice 

Chop Dates, figs and almonds, mix with the other ingredi- 
ents, form into balls, and serve on lettuce leaves with a good 
creamy dressing. 

MIXED SALAD 

1 cup stoned Dates (do not 1 cup diced apples 

cup up 1 cup mayonaise 

V3 cup grated cheese 3 tablespoons nut meats 

1 cup celery 1 head of lettuce 

Mix ingredients with mayonnaise, and arrange on lettuce 
leaves. 

MIXED FRUIT SALAD 

1 package of Jiffy Jell % cup chopped Dates 

1 cup chopped nuts 1 individual bottle of grape 

1 small can pineapple juice 

Dissolve Jiffy Jell in grape juice, and add enough pine- 
apple juice to make one pint. Pick pineapple apart, and put 
in small moulds with chopped mixture. Pour liquid over, 
and put on ice to chill. When cool place on lettuce leaves, 
and serve with boiled mayonnaise or whipped cream, 

MOULDED FRUIT SALAD 

1 cup boiled salad dressing % cup hot water 

y 2 cup whipped cream 1 can white cherries 

1 rounded tablespoonful of 1 can pineapple 

granulated gelatine 1 cup Dates 

soaked in 1 cup pecan nuts 

Mix cream and dressing together, and gradually pour in 

the gelatine after it is cold. Cut the fruit in small pieces, 

drain dry on a towel, sprinkle with salt, and fold in dressing. 

Put into moulds (baking powder cans are good), and allow 

to stand in ice for several hours. When solid, slice, arrange 

on lettuce leaves, pour over it "Favorite Salad Dressing," 



68 DATE COOK BOOK 

and sprinkle with the nuts. A delicious salad for extra 
occasions. 

ORANGE AND DATE SALAD 

Peal and slice sweet oranges, removing any pith. Arrange 
on crisp lettuce leaves. Stone a number of Dates, cut in half 
and place on the sliced oranges. Serve with either cream 
or Frnch salad dressing. 

PINEAPPLE, DATE AND CHEESE SALAD 

Place lettuce on salad plates, then a slice of pineapple. 
Seed some Dates, and cut crosswise, laying them over the 
pineapple. Next put Neufchatel cheese over dates, a few 
nuts, then a good creamy salad dressing. 

PINEAPPLE-ORANGE-DATE SALAD 

Peel oranges, separate the parts and remove all the pithy 
white skin, and dice. Mix with an equal amount of shredded 
Dates, diced pineapple, a little chopped celery and a few 
marshmallows. Use a mayonnaise dressing, which can be 
made more delicate by the addition of whipped cream. Serve 
on lettuce leaves. 

PEANUT SALAD 

1 cupful thinly sliced apple V2 cupful chopped roasted 

1 cupful chopped celery peanuts 

Vz cupful chopped Dates Lettuce Mayonnaise 

SALAD DE LUXE 

Use marshmallows, Dates, apples, nuts and green grapes. 

Cut marshmallows in four pieces, seed Dates and cut in 
pieces, apples cut up, and grapes seeded. 

Have equal parts of each, and mix with a fruit salad 
dressing. Place on lettuce leaves, and put dressing on top. 



DATE COOK BOOK 69 



TOMATO SALAD 

Nicely formed tomatoes, cottage cheese which has been 
mixed with sweet cream, a few ground Dates. 

Carefully peel tomatoes, so as not to spoil the shape, 
scoop out a portion of the inside, and in the cavity; place a 
ball of cottage cheese which has been mixed with the chopped 
Dates. 

Place on a lettuce leaf, and pour over the whole a cream 
dressing. 



See advertising section for information regarding the 
purchase of Dates or Date lands. 



SALAD DRESSINGS 



CREAM DRESSINGS 

1 teaspoonful salt V 2 cup melted butter 
% teaspoonful unmixed Y 2 cup vinegar 

mustard 2 teaspoonsful lemon juice 

2 teaspoonsful sugar A few grains red pepper 
Yolks of 4 eggs 

Mix well in the order given, and cook in a double boiler 

until it begins to thicken, stirring continually. Just before 

using, add 1 cup sweet whipped cream. 

DELICIOUS SALAD DRESSING 

One cup boiling water, % cup vinegar and lemon juice 
mixed. When this boils stir in 2 tablespoons flour rubbed to 
a paste with 2 tablespoonfuls olive oil or cooking oil. Stir 
and cook for 5 minutes. Remove from the stove, pour over 
the well beaten yolks of 2 eggs, stir and mix thoroughly, then 
put away to cool, stirring occasionally. "When cool but not 
cold, add V 2 cup olive oil, a little at a time. 

When using, whipped cream may be added. For fruit 
salad add a little sugar. 

FAVORITE SALAD DRESSING 

Yolks of 7 eggs A little black pepper 

y 2 cup vinegar Pinch cayenne pepper 

y± cup butter V 2 teaspoonful celery seed 

% cup sugar V 2 teaspoonful made mustard 

V 2 teaspoonful salt A few drops of onion juice 

Put vinegar and butter into double boiler. When hot, stir 
In the well beaten yolks to which has been added other ingre- 



One cup means y 2 pint. Cup, tablespoon and teaspoon all 
mean level measurements. 



DATE COOK BOOK 71 

dients. Cook until thick, and, when ready to use, add an 
equal amount of whipped cream. 

FRENCH SALAD DRESSING 

Mix % teaspoonful salt 5 tablespoons olive oil 

y 8 teaspoon pepper 2y 2 tablespoons vinegar 

When using for a cheese salad, add a few drops of onion 
juice. Beat all together until ingredients are thoroughly 
blended. 

MAYONNAISE DRESSING 
Put the yolks of 2 eggs in a bowl, and beat it. 

Add % teaspoonful salt, and add gradually, drop by drop, 
1 gill olive oil, a few drops of vinegar, and continue adding 
the oil until you have the desired amount of mayonnaise. 
Beat in a few grains of red pepper. Allow about 1 table- 
s-poonful of vinegar to 1 gill of oil. If a lighter color is de- 
sired, allow a few drops of lemon juice. 

SWEET SALAD DRESSING 

Yolks of 2 eggs Beat well and add % cup 

x /4 cup sugar vinegar 

Cook in double boiler, and, when using, add cream, either 
whipped or unwhipped. 



See advertising section for information regarding the 
purchase of Dates or Date lands. 



SANDWICHES 



"Fame is at best an unperforming cheat, 
But 'tis substantial happiness to eat. " 



DATE, FIG AND NUT SANDWICHES 

V 2 cup Dates % cup almonds 

% cup figs Cream to moisten 

Put fruit and nuts through a meat grinder, moisten with 
cream, so mixture will spread nicely, and spread between thin 
slices of bread. Figs may be omitted. 

DATE SANDWICHES 

Put 1 pound of Dates through a meat chopper, add juice 
of one orange, and rub to a paste. 

DREAMS 

Take equal quantities of Dates and pecan meats. Pass 
through food chopper. To 1 cup of the mixture add % cup 
maple sugar and a very little cream. Mix to a smooth paste 
and spread between thin slices of whole wheat bread. 

FRUIT FILLING 

Figs, raisins, Dates. Remove the stems and stones. 
Chop fine; add a little cold water and cook to a paste. Add a 
few drops of lemon juice. 

NUT AND FRUIT CHEESE SANDWICHES 

This may be served in the same manner as cold meat for 
either luncheon or supper. 

One cup means % pint. Cup, tablespoon and teaspoon all 
mean level measurements. 



DATE COOK BOOK 73 

Wash % pound pitted prunes, mix with y 2 pound seeded 
% pound blanched almonds, % pound of Brazil nuts and *4 
pound pecan nuts. Put all through a meat chopper, first a 
little of the fruit, then a few nuts. Continue this till all of 
the fruit and nuts are chopped and mixed. Add the juice of 
2 oranges and knead with the hands. Pack down in baking 
powder cans, and stand aside in a cool place. 

When wanted for use, set the can in a pan of hot water, 
loosen sides and pull out. Slice thin. 

ORANGE MARMALADE AND CHOPPED DATES 

make a good filling for a sweet sandwich. 

PEANUT BUTTER SANDWICHES 

Grind Dates, and put with equal part of peanut butter, 
mix well, and spread between slices of slightly buttered 
bread. 

SANDWICH FILLING 

Make a ground mixture of ground Dates, cottage cheese 
and nuts. Moisten with a little sweet cream. 



See advertising section for information regarding the 
purchase of Dates or Date lands. 



PRESERVES and JAMS 



"Fruit, unripe, sticks on the tree, 

But fall unshaken when they mellow be. 



CRANBERRY RELISH 

2 quarts of cranberries Rind of 2 oranges, chopped 

Zy 2 pounds of white sugar fine 

% pound of seeded raisins 1 cup vinegar 

y 2 pound Dates Juice of 2 oranges 

One teaspoonful each of ginger, cloves and cinnamon. 
Cook all to a marmalade and put in jars. 

Nice with cold meats, as chicken, etc. 

DATE BUTTER 

1 quart Dates Sugar to taste 

1 pint tart apples 

Stone Dates, pare and core apples. Boil together till soft, 
then mash through a colander. Add sugar, and boil till thick- 
ness of apple butter. 

DATE BUTTER, II 

Remove stones from y 2 pound of black Dates; add 1 or 
two tablespoons of boiling water to moisten, and reduce to a 
pulp with a potato masher. Add % pound of peanut butter 
and y 2 cake of cream cheese; mix thoroughly. 

DATE JAM 

Stone 2 pounds of Dates, put in a saucepan with 1 pound 
of cane sugar, one pint of water, the grated rind of a lemon 
and a grating of nutmeg. Simmer till thick, stirring and beat- 
One cup means V 2 pint. Cup, tablespoon and teaspoon all 
mean level measurements. 



DATE COOK BOOK 75 

ing frequently. Pour into glasses and cover with paraffine. 
Nuts may be added if liked. 

DATE COMPOTE 

Stone a pound of nice Dates, keeping them in as good 
shape as possible. In the upper part of a double boiler put 
1 cup of sugar and two cups of boiling water. Stir directly 
over the fire till the sugar is! dissolved, then boil slowly for 
three minutes. Slip the lower part of the boiler underneath, 
drop in the Dates, cover and keep the water in the lower 
boiler barely at a simmer for an hour, or put in the fireless 
cooker with a moderately heated radiator for an hour and a 
half. Skim out the Dates and place them in a serving dish. 
Boil down the syrup till reduced to one half. Take from the 
fire, let stand ten minutes, flavor with vanilla to taste, and 
pour over the Dates. Serve very cold with cream as a 
dessert. 

DATE MARMALADE 

Remove stones from Dates, steam over hot water till ten- 
der, then press through a colander. This is a good spread 
on bread, or makes a delicious filling for sandwiches. 

DATE RELISH 

1 pound Dates 1 pound sugar 

y 2 pound dried, or 1 pound Y 2 pound raisins 

fresh apricots 1 large orange 

1 cup chopped English wal- 
nuts 

Stone and coarsely cut Dates, slice orange very thin. If 
dried apricots are used, soak till swelled. Cook all the fruit 
together, add sugar. Stir constantly until the desired thick- 
ness, then add nuts, and put in small jars. Nice to use with 
meat. 



76 DATE COOK BOOK 

DATE AM) RHUBAKB MARMALADE 

2 pounds rhubarb slices 

1% pounds Dates 2 pounds sugar 

1 lemon, cut in very thin 

Boil, stirring constantly, and when desired thickness, put 
in jars. , 

DESERT JAM 

Wash roselle buds, cover with water and let boil gently 
until juice is extracted. Pour into a jelly bag and let drip. 
Measure juice, and, to each pint, add nearly a pound of 
sugar. Boil until it just begins to jell, then add cut up 
Dates and almonds, which have been blanched and cut up 
coarsely. Cook just long enough to bring to a boil again, 
then pour in glasses and seal like jelly. 

HOT DATES FOR TABLE USE 

Wash Dates, spread on a flat dish and heat in a moderate 
oven, taking care not to bake them, however, which ruins 
the flavor. 

JAM 

A nice jam may be made with two parts Dates to one 
part cranberries. Cook and mash fruit, add sugar to taste 
and boil to desired thickness. 



PEACH CONSERVE 

2 quarts of fresh sliced 1 cup sliced Dates 
peaches 1 cup of either Eng. walnuts 

3 oranges, sliced thin after or blanched almonds 
removing skins Sugar to preserve 

Cut nuts and put in after it is ready for jars. 

Cook slowly until it is very clear. 



DATE COOK BOOK 77 

PBUNES AM) DATES 

Stew prunes till soft, add just a little sugar. 
Before taking from the fire, add some Dates stoned and 
cut in half. Serve with cream. , 

STEWED DATES 

1 cup cold water Juice and thinly cut rind of 

% pound of dates y 2 lemon 

1 tablespoonful of sugar 

Allow to simmer very gently for V 2 hour. Remove Dates 
to a dish, and pour the syrup over them, and allow to cool. 

TUTTI-FRUTTI PRESERVES 

Wash 4 quarts purple plums. Put in a large sauce pan 
and cover with water. Cook slowly until the plums have 
softened, and separated from the stones. Add to the plums 
equal measure of brown sugar, and cook slowly until a thick 
preserve is made. When nearly done, put in 1 pound of 
seeded raisins, 1 pound of dried figs cut in small pieces, y 2 
pound of Dates cut in pieces. Stir often, and, when done, try 
as you would for jelly. 

Lastly, put in % pound of chopped pecans. Seal in jars. 



See advertising section for information regarding the 
purchase of Dates or Date lands. 



MISCELLANEOUS 



* The turnpike road to people's hearts, I find, 
Lies through their mouths, or I mistake mankind." 

—Dr. Wolcot. 



A GOOD LAXATIYE 

Put through a food chopper twice 

V 2 . pound seeded raisins y 2 pound of figs 

% pound of Dates % pound of senna leaves 

V 2 pound of prunes picked over 

After grinding, roll out on bread board % or y 2 inch thick, 
and cut into inch squares. Keep in a jar. 

Dose — 1 square at bed time. 

CORN MEAL MUSH 

Mush made in the usual way with hot water, or, better 
still, with milk, or part milk, is found to be doubly good with 
the addition of a few ground Dates. 

DATES IN CEREAL (no sugar) 

Cut Dates, and cook with any kind of cereal. 
This makes the cereal sweet enough so the use of sugar 
is not necessary. 

Or, grind and use uncooked on cereals in place of sugar. 

DATE SYRUP 

Use cull Dates. Wash and let soak in water over night. 
In the morning stone, and boil till soft, adding more water 
as needed. Mash the fruit, and let drain through a muslin 

One cup means y 2 pint. Cup, tablespoon and teaspoon all 
mean level measurements. 



DATE COOK BOOK 79 

sack. The juice thus obtained is boiled down to any desired 
thickness. Bottle, and use on the table for cooking. 

ENGLISH CHUTNEY SAUCE 

1 pound of apples 6 small onion 

V 2 pound raisins 1 ounce of white mustard 

y 2 pound Dates seed 

1 dozen ripe tomatoes iy 2 quarts vinegar, boiled 
(canned ones may be used) and cooled (do not have 

2 red peppers too strong) 

% cup mint leaves (fresh or 1 pound of granulated sugar 
dried) 

It requires no cooking. Put everything through the meat 
grinder. Salt and sugar heated with the vinegar, and let cool 
before pouring over the rest of the ingredients. 

Pour all in a crock or jar, and let stand ten days, stirring 
each day. then it can be bottled. Nice with meats. 

PICKLED DATES 

Dates may be pickled in vinegar just before they are ripe, 
when they much resemble pickled walnuts. 

ORANGE-DATE OMELET 

3 eggs 4 tablespoons orange juice 
A little salt 1 tablespoonful butter 

V 2 cup cut Dates 

Separate the yolks and .whites. Beat yolks till thick; add 
salt and orange juice. Beat whites till stiff, and fold into the 
first mixture. Heat omelet pan, and butter well. Put the 
mixture in, and cook slowly. When it begins to thicken, add 
the Dates. When puffed and light brown, finish in the oven. 
Fold, turn on a hot platter. 

Makes a nice luncheon dish. 

OTHER USES FOR DATES 

Dates are a nice addition to boiled hominy. 

Dates may be stewed, put through a strainer, and used 



80 DATE COOK BOOK 

much like a squash and pumpkin. A good way to use very 
inferior Dates, i. @., culls, which usually can be obtained 
where grown only. , 

SWEET POTATOES AM) DATES 

1 cup Dates cut in quarters y 2 cup cream 

2 cups mashed sweet pota- A little salt and cinnamon 
toes (boiled in skin till 2 eggs well beaten 

done 

Mix, folding eggs in last. Drop heaping tablespoons on 
pie pans, well greased, and bake one-half hour, or till brown. 

SWEET PICKLED DATES 

4 pounds Dates strength 

2 cups sugar Spices to suit taste 

3 cups vinegar of medium 

Wash Dates thoroughly and put in a jar. Boil vinegar, 
sugar and spices and pour, while hot, over Dates, repeating 
for three mornings. 

TAMAEIND CHUTNEY 

2 pounds of Dates 1 pound onion 

% lb. of green ginger root % pound chillies 

1 pound of layer raisins % pound brown sugar 

2 tablespoonsful of salt Y2 pint vinegar 

A y 2 pound jar or bottle of tamarinds 
Remove stones from tamarinds, chop fine, the same with 
Dates; stone and cut the raisins into quarters; chop fine the 
onion; pound the chillies, and scrape and slice the ginger. 
Mix all the ingredients together, bottle and seal. 

VINEGAE 

Extra fine vinegar can be made from Dates. Culls are 
usually used for this purpose. 



See advertising section for information regarding the 
purchase of Dates or Date lands. 



DATES AS USED IN COOKERY 
BY THE ARABS 



The Arabs cook the Dates in so many different ways that 
a housewife will serve her family a different dish each day of 
the month. 

Following are a few of the many ways in which this deli- 
cious fruit is used in the land so far away: 

BAKALAH 

This is made of Dates cooked with flour and oil. 

. KHABIS 

A combination of Dates butter and honey. 

PALM CABBAGE 

Use the terminal bud of Date trees boil till tender, season 
and serve with drawn butter. 

(The material for this dish could be procured in Date 
growing regions, when an over supply of male Date palm 
trees necessitates their being cut down. Author's note.) 

BUM 

Barley is boiled baked and ground. Mix with salt pepper 
and caraway seed. Add a little water to make a mush then 
add Dates. Oil or butter may be added if desired. 

SALAD 

Young flowers of male palms are used for salad. Mix 
with French dressing. 

UJJAL 

This dish consists of boiled onions milk flour and Dates. 
(It must be like our creamed onions with Dates added. 
Author's note.) 



82 DATE COOK BOOK 

MADQUQEH 

A Date paste made by pounding Dates with sesame oil. 
This is used on bread. 

MU'ASAL OF THE PERSIAN GULF 

(One of the best preserves of that region.) 
Remove the seeds from the Dates and replace with walnut 
meats. Boil down some Date syrup (any other good syrup 
would do) add sesame seed to taste and a little rose water 
for aroma; boil until thick, add Dates put over the fire, and 
let it come to a boil again; then put into glass jars. 

SYRIAN METHOD OF PRESERVING DATES 

Take the largest Dates obtainable preferably before they 
are entirely ripe; peel them with a sharp knife put them in a 
pot add a little more than enough water than to cover them 
boil until they are soft; then slip the seeds out and put an 
almond or pistachio, with a clove, in the cavity; boil Dates 
in syrup with a little lemon peel until the proper consistency; 
take them off the fire and let them stand over night; then 
bring to a boil again and put in glass jars. 

OTHER WATS 

Large soft Dates fried in butter are much used by the 
wealthy Arabs. Great care must be exercised that the fruit 
does not burn. 

Clabber milk with Date as an accompaniment, is consid- 
ered a very wholesome dish. Fresh milk also, is considered 
a fitting drink with a meal of Dates. 

Split Dates remove seed and fill cavity with unsalted but- 
ter. This manner of eating the Date has been popular in 
Arabia for centuries. 

Fresh Dates are baked in the oven sometimes basted 
with butter. 



DATE COOK BOOK 83 

Caraway seed is much used in Arabian cookery where 
Dates are used. 

Dates are used in beverages and, in making jams and pre- 
serves. 

The seeds are used in cookery after being softened with 
milk and are also made into bread. 

In the Sahara Dates are added to meats, soups and stews. 

They are also used to make syrup. 



INDEX 



Pages 

Bread, Muffins, Waffles, Etc. - 9-14 

Cake ------- 46-53 

Cookies and Small Cakes - 54-60 

Cold Desserts - 24-33 

Confections - - - - - 34-39 

Dates as Used in Cookery by the Arabs - - 81-83 

Frostings and Fillings - - - - 61-63 

Miscellaneous ----- 78-80 

Pies and Tarts ----- 40-45 

Preserves and Jams - 74-77 

Puddings ------ 15-20 

Pudding Sauces ----- 21-23 

Salads ------ 64-69 

Salad Dressings - - - - - 70-71 

Sandwiches - - - - - 72-73 



"THE HOUSE ON THE HIGHWAY" 



Valley Packing 
Association 

Coachella, California 



Packers of all varieties of 
Dates grown in the Valley 



Come and see how Dates are packed 
under sanitary methods 



Laffin Date Company 



THERMAL, CALIFORNIA 



Mail Orders Filled September to Christmas 



Fancy Deglet Noor and other choice varieties of 
good keeping quality, packed in one and one and a half 
pound Redwood boxes. 

One pound boxes $1.00 

One and a half pound boxes $1.50 



Select soft dates of Itima and Rhars types: 

Two one pound baskets crated for shipment, $1.25 
Fifteen one pound baskets in shipping tray, $7.00 



Select Pressed Pack in three and five pound wood boxes : 

Three pound box $1.50 

Five pound box $2.50 



If it is desired to have shipment sent parcels post, 
charges should be included with order; otherwise ship- 
ments will be made by express. 






The James Ranch 

FOE DATES 
Packed, Bulk or Meld Bun 

C. D. JAMES, Thermal, California 

or 

JEORGE WHARTON JAMES, 1098 N. Raymond Ave., 

Pasadena, California 



-:- A NOVELTY IN HATS -:- 

For both Men and Women — made from Bate Palm 
Leaves — Both strong and durable — Any style made to 
order — Prices upon request 



MES. E. E. TAYLOE - - COACHELLA, CALIF< 



Fresh Dates 

Grown and Packed at Eancho Santa Eosa 
Coachella, California 

Prices from 10c to 50c packed in fancy boxes for 
Christmas trade 
Also cured Dates in bulk 
E. E. TAYLOE - - - COACHELLA, CALIE, 



E. S. REEVES 

Thermal, California 

Grower and Distributor of 

HIGH GRADE DATES 

Orders carefully filled, and sent by insured mail to 
any part of the United States 



NARBONNE 

CALIFORNIA DATES 

From Imported Offshoots Only 



A HIGH GRADE PRODUCT for PARTICULAR PEOPLE 



SHIPMENTS DIRECT TO CONSUMERS 



Write for Descriptive Price List and 

"The Story of Dates that are Different.' 



NARBONNE RANCH 

THERMAL, RIVERSIDE COUNTY, CALIFORNIA 



FREE INFORMATION 

ON THE DATE INDUSTRY 

Also information as to the adaptability of land 
for Date Culture. 

Have studied the value of Dates for over 20 years. 

Had charge of Date exhibits at Riverside County 
fairs and at the Panama Exposition, San Francisco. 

I have, perhaps, the largest amount of data which 
speaks for itself, that there is in the United States, and 
will be glad to show it to anyone seeking information. 

W. L. PAUL 

COACHELLA, CALIFORNIA 



H. 0. TODD, Indio, California 

_______________ t 

Grower and Packer of Dates, Malaga Grapes and 
Black San Pedro Figs. 

Offshoots from High Grade Deglet Noor Seedling 
Dates. 

Dates shipped to all parts of the United States in 
season. 

Rooted Malaga Grape Cuttings for sale. 

Questions answered concerning Dates and Grapes, 
also Date and Grape land. Correspondence solicited. 



PURE DATE VINEGAR 

Manufactured by 

Barker Bros., indio, caiif. 
ARTHUR CARDWELL 

REAL ESTATE AND INSURANCE 
Phone 88 5 Res., Coachella, California 

Date Gardens and Early Vineyards My Specialty 

Vacant and Some Exchanges 

Improved Land for City 



THE OLD RELIABLE 

merits your confidence if 
you are interested in 

REAL ESTATE 

I have spent twenty years in this valley and 
am thoroughly familiar with all local conditions. 
My list is complete, including Southern Pacific 
Railway land. It will save you time and money 
to consult me before you either buy or sell, 

MY REFERENCES ARE: 
Every Customer TO Whom I Have Sold Real Estate 
Every Customer FOR Whom I Have Sold Real Estate 

C. W. KING 

IIDIO, CAL. 



™ s Date Land m 

also produce 

The earliest ripening Fruits, Figs, Table Grapes, etc. 
Tomatoes, Egg Plant, Peppers, for the May market 

The sweetest, finest quality Grape Fruit (Pomelo) 
in America. 

Located on the railroad where the soil is rich and the 
water FLOWS — in the South end of the great 
Coachella Valley. 

For information write — 

AMES & AMES 

MECCA, CAL. 






THE 

DEGLET NOOR 

DATE GROWERS 

ASSOCIATION 



A CO-OPERATIVE ORGANIZATION 

OF GROWERS 

PACKERS AND DISTRIBUTERS 



Headquarters at 

INDIO, CALIFORNIA 

Riverside County 



MANY 

of the recipes in this book are made with 

Shredded Dates 

which may be obtained from 

The 

Risher Date Gardens 

INDIO, Riverside County, CALIFORNIA 



24 Ozs, Sterilized in Glass, $1,25, prepaid to destination 
12 Ozs. Sterilized in Glass, 70 Cts., prepaid to destination 
In cartons at the rate of 50c per pound, destination 



LIBRARY OF CONGRESS 




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